Recipe courtesy of Mario Batali
Italian Boiled Pretzels: Taralli
1 hr 20 min
20 min
4 to 5 dozen taralli
1 hr 20 min
20 min
4 to 5 dozen taralli


  • 2 teaspoons dried yeast
  • 1/2 cup dry white wine, warmed to about 100 degrees F
  • 1/2 cup water, warmed to about 100 degrees F
  • 3 cups all-purpose flour
  • 2 cups semolina flour
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 2 tablespoons fennel seeds, lightly crushed
  • Pinch of salt and pepper


Scatter the yeast over the warm wine and water in a small bowl, let sit for several minutes, then stir to mix well. Add the yeast mixture to a large bowl with all other ingredients. Mix ingredients with hands, then turn onto an unfloured board and knead until dough is smooth and elastic. Return to a clean, dry bowl, cover with a damp towel, and let rise for 30 minutes.

Divide the dough into small pieces. Roll a piece into a long, slim pencil shape, about the thickness of your pinky. Cut into lengths of 4-inches and bring the 2 ends together to form a doughnut-like shape.

Preheat the oven to 375 degrees F. Bring a large pot of water to a rolling boil, over medium heat, and add the taralli, a few at a time. Have a folded kitchen towel nearby and when the taralli rise, remove and drop on the towel to dry. Repeat with remaining dough.

Arrange the boiled taralli on cookie sheets and bake in the preheated oven for 15 to 20 minutes, or until golden brown and crisp.



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