Taralli is an Italian bread from Puglia. A cross of both a bagel and pretzel in that they are boiled in water, then baked to create a crispy outside. Often, they are eaten by dunking in wine and even can be sweet, rather then savory.
Having tried various version from Italy and while visting Paris recently, I put together a batch. Here I adapted to create a sourdough Taralli. I've seen some recipes even call for egg, and water rather then wine.
Taralli
100% flour
24% wine
53 %levain
1.3% salt
25.3% Oil
.5% flavor, garlic, chili flakes, oregano, olives…your taste!
Mix and bulk one hour. Divide into 30gram balls, then roll into tubular shape, joining ends together. Rest thirty minutes on a paper lined tray and cover with oiled plastic or towel. Bring a quart or more of water to boil with a good tablespoon of salt. Place the taralli in batches in water, when the rise, remove and place on baking pan that has been brushed with oil. Bake 40 minutes at around 350 degrees F or 180 C.
Cool and store airtight, if you can wait!
Hello I was wondering if you can give me an idea if I was just going to use Fresh Yeast on the amount I should use?
Hi Janet,
I’m gonna say around .o1%, it’s not a loaf, it’s more a cracker style bread, save for the boiling in water.
Cheers,
Jeremy
This recipe is great! I just made them and they are so close to the ones I’m obsessed with that I buy at the shops. Thank you!