Making Taralli: traditional Italian pretzels with Nonna, is a gift and part of our culture that we hold dear at home. I’m so happy to finally share this simple and delicious recipe that has been cherished and passed-down for generations.
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I can’t express the importance and joy these pretzels bring when my children help my mom make them, typically for the two biggest Italian celebrations of the year: The Feast of the Epiphany and Easter.
What is so special about Taralli? I’d say the texture and flavor wins us all over. The outside is crisp and satisfying, and the inside is flaky and delicious. The time we take to make Taralli is very special to us. It always makes a good memory. The end result is a tase like home, and the home of my own Nonna when I was a child. Taralli are love.
Our simple recipe makes savory pretzels that are naturally-vegan with three simple ingredients to make a plain base. Authentically, fennel seeds are added. My mom, our Nonna at home, made-up adding orange zest because she is amazing.
Taralli come in all different shapes that are easily made by hand. They tend to be shaped as a single or double-loop. We like to change the size or shape of the different flavors so we know what each one is. They also keep very well. They can be stored at room temperature for up to a week without compromise. They tend to get harder and crispier after more than a week.
This week, Nonna and Sachi made Fennel and Orange Taralli, in preparation for the last day of Christmas – the Epiphany, and the arrival of La Befana whom visits our home all the way from Italy with treats placed in stockings placed by the Nativity Scene of good boys and girls.
Watch them having fun putting the pretzels together.
It’s so nice to finally write this recipe down for us to remember, pass-down, and share with our friends and family. Thank you for being here with us!
Taralli – Traditional Italian Pretzels
Ingredients
plain pretzel ingredients
- 5 cups all purpose flour – we are using a higher protein flour (40 ounces)
- 1 tablespoon coarse kosher salt
- 2 cups oil of your choice: extra virgin olive oil, canola, vegetable, avocado (14-16 ounces)
- 1 and 1/2 cups filtered water (10-12 ounces)
optional flavors to add to pretzel dough: fennel seeds, or orange zest, etc.
Instructions
Step 1: making the pretzel dough
- In a bowl, add flour and salt.
- Pour in oil and begin kneading the dough together by-hand.
- As the dough comes together, incorporate one cup of water, and combine until the remainder of the 1/2 cup or water is added.
- The dough should be soft and pliable.
- Keep plain or add one flavor. For this recipe, you can separate the dough base into two or three different balls and add a flavor to each individual ball by kneading it into the dough.
Step 2: cooking the pretzels
- Bring some water in a pot to boil.
- While the water is coming to temperature, form the pretzels. Take small pieces of dough and roll them into rods that come together as you wish. We make very small Taralli that are "pinched" at the top as one loop, or you can have a longer rod to fold over a couple of times.
- Once you're ready to cook and the water is boiling, place enough pretzels into the water so that they are not touching. Once they rise to the top, remove them from the water, and place on a surface to pat-dry.
Step 3: baking the pretzels
- Your oven should be pre-heated to 375 degrees Fahrenheit (190 degrees Celsius).
- Place your oven's rack toward the middle or bottom-middle. Use parchment paper or a silpat baking mat for a cookie sheet and place boiled pretzels with enough spacing.
- Bake for 40 minutes- until golden.
