It can be difficult to explain to someone who has never had a taralla what exactly is tastes like. I often compare it to pretzels but it truly doesn’t taste like a pretzel. I grew up enjoying these.


Full Batch -

17 1/2 cups Flour
8 Eggs
1 1/2 cups Fennel seeds
2 tbsp. Salt
2 cups White wine
2 cups Vegetable oil
3 – 1 oz Yeast cakes
1 cup Warm water

Half Batch -

8 3/4 cups Flour
4 Eggs
3/4 cup Fennel seeds
1 tbsp. Salt
1 cup White wine
1 cup Vegetable oil
1 1/2 – 1 oz Yeast cakes
1/2 cup Warm water

Quarter Batch -

4 cups + 6 tbsp. Flour
2 Eggs
6 tbsp. cup Fennel seeds
1 1/2 tsp. Salt
1/2 cup White wine
1/2 cup Vegetable oil
3/4 – 1 oz Yeast cake
1/4 cup Warm water



Place all ingredients except yeast and warm water in mixing bowl. Dissolve yeast in the warm water and add to the mixing bowl. Mix and knead dough adding a little more flour if needed.


Extrude or roll. Cut dough into 6” lengths and shape. Let dry on a cooling rack until thoroughly dry.


Boil a few (about 6 depending on size) at a time just until they float. Place back on the cooling racks to dry again, turning to make sure bottoms are dry.


Preheat oven to 375°F.

Bake on cookie sheet for about 25–30 minutes or until golden brown. The pretzels may need to be turned after 15–20 minutes to obtain an even color. Cool and enjoy.


Full batch makes about 5 lbs
Half batch makes about 2 1/2 lbs - This works best if using a KitchenAid® mixer
Quarter batch makes about 1 1/4 lbs