Breads · Puglia
Puglian Taralli Recipe: Boiled Before Baking
These Puglian taralli are crisp, wine-and-olive-oil rings boiled before baking; the two-stage method sets the shell and keeps the centers dry.
By Lucia Moretti (pen name) · · Editorial policy
Puglian taralli are crisp, ring-shaped savory biscuits made from an unleavened dough of flour, olive oil, and white wine. In Bari and across Puglia, they are a familiar pantry snack. Boiling the rings before baking sets the outside so they dry into a crisp bite instead of turning bread-like. This home-kitchen method keeps that classic dough and sequence, using a standard oven and small batches. For an antipasto spread, serve them with Carciofi alla Romana Recipe and Sarde in Saor Recipe: Venetian Sardines.
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The recipe
Puglian Taralli
Ingredients
for 8 servingsEquipment
- large mixing bowl
- measuring cups and spoons
- kitchen scale
- large pot
- slotted spoon
- clean kitchen towel
- baking sheet
- parchment paper
- wire rack
Method
Whisk the flour, salt, and fennel seeds, if using, in a large bowl for 2 minutes so the seasoning is evenly distributed.
Pour in the wine and olive oil. Mix until a rough dough forms, then knead on a clean counter for about 10 minutes, until smooth and firm. It should not feel sticky; if dry flour remains, keep kneading before adding any liquid.
Cover the dough and let it rest for 30 minutes at room temperature so it relaxes and is easier to shape.
Divide the dough into small pieces and roll each into a rope about 4 inches (10 cm) long and 1/4 inch (6 mm) thick. Join the ends to make small rings, pinching the seam closed. This takes about 20 minutes; keep the unused dough covered so it does not dry out.
Bring the water to a boil in a large pot, about 10 minutes. Add the rings in batches without crowding and boil each batch for 1 to 2 minutes, until the rings rise to the surface; allow about 6 minutes for all the batches.
Lift the rings out with a slotted spoon and set them on a clean towel to drain and dry for 5 minutes. Arrange them in a single layer; excess water can slow browning.
Heat the oven to 375°F (190°C). Arrange the rings on a parchment-lined baking sheet and bake for about 30 minutes, turning the sheet once, until evenly golden. They will become crisper as they cool.
Cool the taralli on a rack for 20 minutes before serving. The centers should feel dry and the rings should crisp as they reach room temperature.
Where it goes wrong
| If you see | It’s because | Do this |
|---|---|---|
| The dough cracks while you roll it. | Why It has not rested long enough, or it has dried out while uncovered. | Fix Cover it and let it rest for the full 30 minutes. Keep dough you are not shaping under a towel or wrap. |
| The baked rings are pale or soft in the middle. | Why They were crowded in the pot, went into the oven wet, or came out before they had dried through. | Fix Boil in batches, drain the rings well, and bake until golden. Let them cool fully before judging their crispness. |
Questions
Why are taralli boiled before baking?
Boiling briefly sets the outside of each ring before it goes into the oven. That helps the taralli bake dry and crisp rather than soft like a small bread roll.
How should you store Puglian taralli?
Store fully cooled taralli in an airtight container at room temperature. If they soften, bake them at 300°F (150°C) until dry and crisp again, then cool before storing.
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