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Taralli Recipe: How to Make Crunchy Italian Crackers

Written by MasterClass

Last updated: Nov 5, 2024 • 4 min read

You can make Puglian taralli with a few simple ingredients every Italian keeps in their pantry: soft 00 flour, extra-virgin olive oil, and a splash of leftover white wine. These breadstick-like crackers keep well for weeks when stored in an airtight container, making this taralli recipe an easy holiday gift or make-ahead snack for your next party.

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What Are Taralli?

Taralli are doughnut-shaped crackers from Bari, in the Puglia region of southern Italy, often flavored with black pepper or fennel seeds. They have a slight tanginess thanks to a splash of white wine in the dough, and lend themselves readily to mix-ins. For best results with this taralli recipe, use Italian 00 flour, which mills grind to a finer consistency than all-purpose flour.

Taralli can be paired with wine, cheese, and charcuterie for a snack spread, or simply served as a crisp accoutrement to any Italian meal.

7 Variations on Taralli

This taralli recipe is versatile and can be flavored with a variety of ingredients. Here are a few easy variations.

  1. 1. Fennel seed: A more classic preparation, fennel seeds add a vibrant hint of anise flavor that pairs well with many cheeses and wines. Add one tablespoon of coarsely ground seeds in lieu of the black pepper.
  2. 2. Olives: For an extra hint of salt, olives add a briny flavor that keeps you going back for more. Add a few tablespoons of finely minced, oil-cured olives to the dough.
  3. 3. Rosemary: Reminiscent of the holidays, rosemary adds a robust and nostalgic flavor to the taralli, perfect for parties and gift bags. A tablespoon of finely chopped rosemary will scent the dough without overpowering it.
  4. 4. Tomato: A squeeze of tomato paste, plus a teaspoon or so of dried oregano and a quarter cup of finely grated parmesan cheese, will transport you straight to a favorite pizzeria.
  5. 5. Lemon: Citrus pairs very well with the olive oil in these crackers. Add fresh zest from one lemon along with the black pepper for a winning combination.
  6. 6. Chile: Add a dash of crushed red pepper flakes or finely minced calabrian chiles to the dough for an extra kick.
  7. 7. Cacio e pepe: Add a quarter cup of pecorino cheese to your dough along with the black pepper for a nod to the classic Roman pasta dish.

4 Tips for Making Taralli

Here’s how to make the crunchiest taralli at home.

  1. 1. Use high-quality olive oil. The olive oil flavor is a key component to great taralli, so make sure to use an extra-virgin oil with lots of flavor.
  2. 2. Boil before baking. Just like bagels or pretzels, taralli must be boiled before baking, which creates their characteristic crispy texture.
  3. 3. Portion carefully. Taralli are hand-shaped, but it’s important to keep the size of each cracker consistent so they’ll bake evenly. Use a ruler or scale to measure the dough while portioning.
  4. 4. Use a rack. A baking rack is an ideal place to drain the taralli once removed from the water bath, and ensures they’ll crisp and brown evenly while baking.

Taralli Recipe

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36 Ratings | Rate Now

makes

30-40 crackers

prep time

30 min

total time

2 hr 20 min

cook time

30 min

Ingredients

  1. 1

    In a medium mixing bowl or the bowl of a stand mixer fitted with the dough hook, combine the flour and salt and stir to incorporate.

  2. 2

    Add the wine, water, and olive oil and stir to form a shaggy dough. It will appear crumbly but will come together during the kneading process.

  3. 3

    Knead dough until it becomes smooth, elastic, and springy, about 5–6 minutes by hand or 2–3 minutes if using a mixer.

  4. 4

    Add the black pepper and knead for 2 more minutes to incorporate.

  5. 5

    Transfer the dough to a clean bowl and cover with a moist kitchen towel, then let rest for one hour.

  6. 6

    Once the dough has rested and is ready to portion, bring a large pot of water to a boil and salt generously.

  7. 7

    Turn the dough out onto a clean surface and cut into 6 even pieces.

  8. 8

    Roll each piece into a thin, long snake, no more than ¼-inch thick.

  9. 9

    Cut each snake into 3-inch-long pieces.

  10. 10

    Twist each piece of dough around your finger and twist or press ends together to seal into a doughnut-like shape.

  11. 11

    Once shaped, carefully place the taralli into the boiling water bath and boil until they naturally float to the surface, about 2–3 minutes. Depending on the size of your pot, boil in batches to prevent the taralli from sticking to each other.

  12. 12

    Remove the taralli from the water bath with a slotted spoon or spider tool and transfer to a baking sheet fitted with a rack.

  13. 13

    Once boiled, let taralli drain and dry on the rack for 20 minutes.

  14. 14

    Preheat the oven to 400 degrees Fahrenheit.

  15. 15

    Carefully drain any excess water that has accumulated on the baking sheet underneath the taralli, then place the rack back onto the baking sheet.

  16. 16

    Bake the taralli on the rack until deep golden brown, about 25–30 minutes.

  17. 17

    Let cool completely at room temperature, then transfer to an airtight container.

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