There are many versions of these crisp Italian pretzels. Large, boiled and baked, egg-enriched ones like these are great snacks to tear into pieces and have with a cold beer or glass of wine. Bake them directly on oven racks to get an all-over crunchy crust.
- Portion size 6 servings
- Credits : Canadian Living Magazine: April 2009
- 4 1/4 cups (1.05 L) all-purpose flour
- 6 eggs
- 2 tablespoons granulated sugar
- 2 tablespoons olive oil
- 1/2 teaspoon salt
MethodIn large bowl, make well in centre of 4 cups (1 L) of the flour. Add eggs, sugar, oil and salt to well; whisk egg mixture. Using hands, incorporate flour a bit at a time to form stiff dough.
Sprinkle work surface with remaining flour; turn out dough. Knead dough, incorporating as much of the flour as needed, to create smooth, elastic dough, about 8 minutes. Cover with tea towel; let rest for 30 minutes.
Divide dough into sixths. Roll each piece into 14-inch (35 cm) long rope, letting dough relax for a few minutes if too springy. Pinch ends together into circle.
In large pot of boiling water, cook taralli, in batches and making sure they don't stick to bottom of pot, until risen to surface, 3 to 4 minutes. With slotted spoon, transfer to towel to blot.
Bake directly on oven rack of 400°F (200°C) oven until puffed, cracked and dark golden brown, about 30 minutes. (Make-ahead: Store in airtight container for up to 2 days.)
Nutritional facts Per piece: about
- Sodium 254 mg
- Protein 15 g
- Calories 451.0
- Total fat 10 g
- Potassium 157 mg
- Cholesterol 186 mg
- Saturated fat 2 g
- Total carbohydrate 72 g
- Iron 34.0
- Folate 93.0
- Calcium 3.0
- Vitamin A 7.0