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Fennel Seed Taralli

An Italian snack food that's a cross between a cracker, breadstick, and pretzel. Taralli can be made sweet or savory, this particular taralli is flavored with garlic and fennel seeds.
Fennel Seed Taralli

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Servings: 4
Total Time: 2 hours
Recipe by: Frankie


3/4 cup warm water
2 tsp active dry yeast
3 1/4 cups all-purpose flour
1/4 cup olive oil
1/4 cup white wine
1 tsp garlic powder
1 tsp salt
1 TBSP fennel seeds


1. Mix together the water and yeast in the bowl of a stand mixer. Mix in the flour, oil, wine, garlic powder, salt, and fennel seeds until a dough is formed and pulls away from the sides of the bowl. Mix with a dough hook on the stand mixer for 10 minutes . Form the dough into a ball then loosely cover and let rest for 30 minutes.

2. Preheat the oven to 375°F, line two baking sheets with parchment paper and bring a large pot of water to a boil on stove.

3. Place the dough on a well floured work surface. Pull off small chunks of dough and roll them into ropes about 5-inches long and 1/4-inch thick. Press the ends of the ropes together to form circles or tear drop shapes (make sure to seal the ends together well or they will come apart).

4. Carefully lay the taralli into the boiling water a few at a time and boil for about 2 minutes, remove them with a slotted spoon and transfer them to the lined baking sheets. Continue with the rest until all the taralli have been boiled.

5. Bake the taralli in the preheated oven for 25 to 30 minutes or until lightly browned, rotating the baking sheets halfway through baking to help the taralli cook evenly. Transfer the baked taralli to a cooling rack and allow to cool for 30 minutes before serving.

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Fennel Seed Taralli

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