Authentic Italian Taralli with Fennel Recipe (2024)

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Last Updated on: 12th December 2023, 08:44 am

Taralli with fennel recipe is a very popular CRUNCHY Italian snack similar to bread sticks but, with more flavor and texture. This authentic Italian recipe is the REAL DEAL! This recipe is Vegan.

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Taralli with Fennel Recipe

This particular recipe is very close to what I’ve gotten in my mother’s hometown in southern Italy.

I only wish I lived near a taralli bakery like my cousins! Taralli are so yummy and dare I say.. addictive. You can’t eat just one.

Disclosure: This post contains Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission.

Honestly, this is one of my favorite (of many) things to eat when I go to Italy. I bring back bags of these. I snack on them on the plane ride back into Philly.

It’s great that I can make them right in my own kitchen!

I still remember my favorite uncle dipping taralli in his homemade wine. Red of course! But, it does taste good with dry white wine as well.

What is taralli?

Taralli is a snack much in the same way of pretzels. It just happens to be Vegan too.

They’re great to eat with cheese or wine or to serve alongside an antipasto platter. They’re often dipped in red wine. Yum!!

Taralli have been compared to crackers, pretzels, breadsticks and even cookies, although taralli aren’t sweet.

They’re made from simple ingredients- flour, olive oil, yeast, water, salt and fennel seeds, which are optional.

When you read this recipe and think to yourself, “That’s not the taralli I know!” It very well may not be.

The various regions in Italy make taralli differently and it’s no secret. This recipe tastes very similar to what I’ve had in southern Italy and to my mother’s recipe.

How to make Taralli

The full printable instructions are located in the recipe card below. Be sure to read the notes before making this recipe.

Ingredients

2 1/4 tsp active dry yeast
1 3/4 to 2 cups warm water (110F degrees)
1 tsp sugar (used to activate yeast)
7 cups all-purpose flour
1 tbsp fennel seeds (optional)
3/4 cup extra virgin olive oil
1 1/2 tsp salt

Summary of Instructions

Get the full printable, recipe in the recipe card below.

Make the dough.
Roll it into 1/4 inch wide dough rings.
Boil the dough rings until they float. About 10 seconds.
Bake the taralli dough rings.

Before you make this recipe, PLEASE READ THE NOTES FIRST.

NOTES

When making the dough, be sure the water is not too hot (not boiling) as it will kill the yeast. The temperature should be about 110F.
Make sure your yeast foams after about 5 minutes being in the warm water with sugar or it may be dead and the dough will NOT rise. It’s best to use a non-expired yeast packet for this recipe which has the exact yeast required to make this recipe.
Boiling the taralli dough rings until they float (about 10 seconds) allows the exterior of the taralli to be smooth.
The prep time in this recipe is mostly due to the amount of time it takes to roll the dough. I highly suggest you have a rolling partner.
Store the baked taralli in a plastic zipper bag. They’ll be fresh for about a week.

This is a wonderful tradition to start with your kids. Baking authentic, traditional Italian food, like taralli, is fun!

As mentioned above, taralli are great for dipping in dry red or dry white wines, eating with Italian cheeses, or just snacking alone. They’re great to put on any buffet table for brunch, lunch or dinner. It’s a yummy Vegan snack too.

See more Italian recipes!

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4.77 from 13 votes

Taralli with Fennel Seeds Recipe

An Italian, crunchy breadstick type snack that tastes great with hard Italian cheeses and wine.

Course Appetizer, Snack

Cuisine Italian

Keyword taralli

Prep Time 1 hour hour

Cook Time 25 minutes minutes

rising time 2 hours hours

Total Time 3 hours hours 25 minutes minutes

Servings 50 taralli

Calories 95cal

Author Joanne Schweitzer

Equipment

cookie sheets
parchment paper or silicone mats
food thermometer is helpful

Ingredients

2 1/4 tsp active dry yeast sold in packet form
2 cups warm water (110F)
1 tsp sugar
7 cups all-purpose flour
3/4 cups extra virgin olive oil
1 tbsp fennel seeds
1 1/2 tsp salt

Instructions

Before you make this recipe, please read the notes first.
First, in a small bowl, add contents of yeast packet, 1 & 3/4 cups of the warm water (110F or should be very warm to your wrist) and sugar. Stir it and let it sit about 5 min. It should start foaming and become active.
Meanwhile, in a stand mixer mixing bowl with dough hook, add flour, fennel seeds, olive oil, and salt. (If you don't have a stand mixer, add the ingredients to a large mixing bowl.)
Next, when the yeast mixture has started foaming at 5 minute mark, add it to the flour mixture and stir together until a large dough ball forms. You may need to add the extra 1/4 cup of water but, add a little at a time until dough is smooth as you may not need all of the 1/4 cup.) If you don't have the stand mixer, after you form the dough ball, you'll have to knead the dough on a floured surface for about 10 minutes until the dough is smooth.
Then, put the dough ball into a large oil sprayed bowl, cover loosely with plastic wrap and a clean dish towel and let sit in a warm place to rise. I put mine in the oven at 100F or bread proof setting. If you're house is too cold, it may not rise or not rise enough. Let the dough rise 1-2 hours.
Next, pull the dough out of the bowl and split it into about 8 equal parts. Start with one part and cover what you're not yet using.
Then, pinch off a 2 inch piece of dough. With your fingers, start rolling out the dough into THIN 1/4 inch in diameter pieces if possible. The thinner you can get it the crunchier it'll be. Form them into circles and pinch the ends to close. Once you fill two trays of baking sheets you can start the next step.
Next, preheat oven to 400F.
Then, line cookies sheets with parchment paper or silicone mats.
Next, bring a big pot of water to a boil. Drop 4-6 taralli dough rings into the boiling water. They'll fall to the bottom but, will QUICKLY (about 10 seconds) come to the top which, is when you should remove them with a slotted spoon and put them on a parchment lined (or use silicone mats) cookie sheet spaced about one inch away from each other. Make two trays before baking them.
Then, put the boiled taralli in the oven and bake them for 20-25 minutes or until they are browned and crispy.
Repeat steps 5-9 until all of the taralli dough is made.

Notes

NOTES

If you have a single oven, you will need to bake them in batches and it may take longer than listed in the recipe card.
Be sure the water is not too hot as it will kill the yeast.
Make sure your yeast foams after about 5 minutes being in the warm water with sugar or it may be dead and the dough will NOT rise. It's best to use a non-expired yeast packet for this recipe which has the exact yeast required to make this recipe.
Boiling the taralli dough rings until they float (about 10 seconds) allows the exterior of the taralli to be smooth.
The prep time in this recipe is mostly due to the amount of time it takes to roll the dough. I highly suggest you have a rolling partner.
Store the baked taralli in a plastic zipper bag. They'll be fresh for about a week.

Nutrition

This recipe was adapted from my friend Maria over at She Loves Biscotti.