Best Taralli Italian Pretzels Recipes

CACIO E PEPE TARALLI (SAVORY ITALIAN PRETZELS)

Cacio e Pepe Taralli (Savory Italian Pretzels) image

Often served with (and dipped in!) white wine, taralli are a fun and versatile Italian snack you can flavor all sorts of ways. This pepper and cheese variety starts with a simple unleavened dough starring white wine and olive oil. Rolled into ropes, then into rings, they're boiled and sprinkled with cheese before baking. Once baked, the cheese forms a crispy wafer in the middle of the ring!

Provided by Chef John

Categories Appetizers and Snacks Snacks Cracker Recipes

Time 2h5m

Yield 12

Number Of Ingredients 6

Ingredients

1 cup all-purpose flour
2 teaspoons freshly ground black pepper
1 teaspoon kosher salt
¼ cup white wine
2 tablespoons olive oil
½ cup finely grated Parmigiano-Reggiano cheese

Steps:

Combine flour, pepper, and salt in a mixing bowl, and stir with a spoon to combine. Pour in wine and olive oil. Mix until dough starts to come together. Knead by hand until dough is smooth and slightly elastic, about 3 minutes. Wrap dough in plastic and let rest at room temperature for 30 minutes.
Unwrap dough and cut into 4 pieces. Roll each piece out with your palms into ropes about 10 to 12 inches long. Cut each rope into 3 pieces; roll each piece to a length of 5 or 6 inches. Twist the ends a few times and press them together to form a ring, twisting as needed to fully seal the ends.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat (such as SILPAT®).
Bring a pan of water (at least 3 inches) to a boil. Drop in 4 rings of dough at a time. Boil until rings float to the top, 3 to 5 minutes. Remove with a slotted spoon onto a towel-lined plate. Transfer to the prepared baking sheet.
Sprinkle Parmigiano-Reggiano cheese over each ring; flip and grate more cheese on the other side. Flip back to the first side and apply one last grating of cheese, or until rings are thoroughly coated.
Bake in the preheated oven until lightly golden and crunchy, 25 to 30 minutes. Remove from the baking sheet onto a wire rack and let cool completely before serving.

Nutrition Facts : Calories 77.3 calories, Carbohydrate 8.4 g, Cholesterol 2.9 mg, Fat 3.3 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 211.6 mg, Sugar 0.1 g

TARALLI ITALIAN PRETZELS

Taralli Italian Pretzels image

I have grown up on these dense hard Italian pretzel/cracker rings. I am surprised I haven't turned into one of these pretzels. This is the version that is primarily used in Southern Italy especially in the Puglia region which my city Bari, is in. This is the Black Pepper version and some of my Aunts or even my Godmother have...

Provided by Annamaria Settanni McDonald

Categories Other Snacks

Time 1h

Number Of Ingredients 8

Ingredients

2 tsp dry yeast
1/2 c warm water
2 Tbsp dry white wine
2 c all purpose flour
1/2 tsp salt
1 1/2 tsp ground black pepper
1/2 c olive oil, extra virgin
dash(es) fennel seeds (optional)

Steps:

1. Dissolve yeast in water. Sift flour, salt and pepper onto mixing board.
2. Make a well in the center and add yeast, wine and oil. Blend together and gradually incorporate into flour. Knead for 10 minutes, the dough will be stiff.
3. Place in oil coated bowl, turn to coat, cover with towel and let rise until doubled in bulk.
4. Preheat over to 350 degrees.
5. Break off small pieces of dough and roll into ropes about 6 inches long. Form a ring and pinch edges together.
6. Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of parchment paper.
7. Brush with olive oil and bake 350 degrees on parchment paper lined cookie sheets, turning a few times during baking until light to medium golden brown and crisp. 12-15 minutes. Let pretzels cool and store in an air tight container.