Garlic-Stuffed Sicilian Bread Rings (Taralli) – Crisp, Chewy, and Packed With Flavor

These rustic bread rings are a little chewy, a little crisp, and full of bold garlic and olive oil. They’re the kind of snack you can’t stop nibbling—great with wine, soup, or a simple salad. In Sicily, you’ll find variations sold in bakeries and markets, each with its own twist.

This version sneaks a soft garlic filling inside the dough, so every bite gets a mellow, savory hit. It’s simple enough for a weekend bake, and the results feel special.

What Makes This Recipe So Good

• Big flavor, simple pantry ingredients: Flour, yeast, olive oil, and garlic do all the heavy lifting. No fancy tools.
• Great texture: A quick boil gives the rings a chewy bite, while baking turns the outside golden and crisp.
• Garlic two ways: The filling is soft and buttery, while a touch in the dough perfumes each ring.
• Make-ahead friendly: They store well and re-crisp beautifully in the oven.
• Versatile: Serve as a snack, appetizer, or alongside cheeses and olives.

Ingredients

• 3 1/4 cups (400 g) bread flour, plus extra for dusting
• 1 teaspoon instant yeast
• 1 1/2 teaspoons fine sea salt
• 1 teaspoon sugar or honey
• 1/4 cup (60 ml) extra-virgin olive oil, plus more for brushing
• 1 cup (240 ml) warm water (about 100–110°F / 38–43°C), plus a splash more if needed
• 1/2 teaspoon garlic powder (optional, for dough aroma)
• Coarse semolina or cornmeal for dusting (optional)

For the Garlic Filling

• 6–8 large garlic cloves, peeled
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter (optional, for extra richness)
• Pinch of salt
• Pinch of crushed red pepper flakes (optional)
• 1 teaspoon finely chopped parsley or oregano (optional)

For Boiling

• Large pot of water
• 1 tablespoon baking soda (for extra chew)
• 1 tablespoon salt

For Finishing

• Sesame seeds or fennel seeds (optional)
• Flaky sea salt (optional)

How to Make It

1. Make the garlic filling: In a small pan over low heat, gently cook the garlic cloves in the olive oil (and butter, if using) with a pinch of salt until soft and golden at the edges, 10–12 minutes.

   Mash into a paste with the oil. Stir in red pepper flakes and herbs if you like. Let cool.

2. Mix the dough: In a large bowl, combine flour, yeast, salt, and sugar.

   Add olive oil, warm water, and garlic powder (if using). Stir until a shaggy dough forms.

3. Knead: Turn onto a lightly floured surface and knead until smooth and elastic, 8–10 minutes. If it feels stiff, add 1–2 teaspoons of water.

   If sticky, dust with a touch more flour.

4. First rise: Place dough in a lightly oiled bowl, cover, and let rise at warm room temperature until puffy and roughly doubled, 60–90 minutes.
5. Portion: Turn dough out and divide into 10–12 equal pieces. Keep covered with a towel so they don’t dry out.
6. Shape the ropes: Working one piece at a time, roll into a rope about 10–12 inches long. Flatten the rope gently to create a strip about 1 1/2 inches wide.
7. Add the garlic filling: Spread a thin line of the garlic paste down the center of the strip.

   Don’t overfill—about 1 teaspoon per ring is plenty.

8. Seal: Fold the long sides over the filling to encase it. Pinch the seam firmly to seal, then roll lightly to return to a rope shape. Aim for an even thickness.
9. Form the ring: Bring the ends together to make a circle.

   Overlap by about 1 inch and pinch tightly. For a classic look, give the ring a gentle twist before sealing.

10. Second rise: Place rings on a parchment-lined tray dusted with semolina or cornmeal. Cover lightly and let rest 20–30 minutes.

    They should puff slightly but not double.

11. Preheat oven: Heat to 400°F (200°C). Set a rack in the middle. Prepare the boiling pot with salted water and baking soda; bring to a gentle boil.
12. Boil for chew: Drop rings into the simmering water, 2–3 at a time.

    Boil 30–40 seconds per side. Remove with a slotted spoon and return to the tray.

13. Top and bake: Brush lightly with olive oil. Sprinkle sesame or fennel seeds and a pinch of flaky salt if you like.

    Bake 18–24 minutes, rotating once, until deep golden and crisp at the edges.

14. Cool: Transfer to a rack and let cool at least 15 minutes. The crust will set and the aroma will mellow.

Keeping It Fresh

• Room temperature: Store in an airtight container for up to 3 days. Add a paper towel to absorb moisture.
• Re-crisp: Warm in a 325°F (165°C) oven for 6–8 minutes.

  They’ll taste freshly baked again.

• Freeze: Wrap tightly and freeze up to 1 month. Reheat from frozen at 325°F (165°C) for 10–12 minutes.
• Avoid the fridge: It dries out the crumb and dulls the flavor.

Why This is Good for You

• Olive oil over butter: Heart-friendly fats add flavor and keep the crumb tender.
• Garlic perks: Garlic offers antioxidants and a savory punch, so you can skip heavy toppings.
• Portion control built-in: Individual rings make it easy to enjoy a reasonable serving.
• Wholesome carbs: Pairing a ring with protein or vegetables makes a balanced snack or light meal.

Pitfalls to Watch Out For

• Under-sealed seams: If the seam isn’t pinched well, the filling can leak. Pinch firmly and place the seam side down for the second rise.
• Overfilling: Too much filling causes gaps and bursting.

  A teaspoon per ring is enough.

• Overproofing: If the rings double on the second rise, they may collapse when boiled. Aim for slight puffiness only.
• Boiling too vigorously: A hard boil can tear the dough. Keep it at a gentle simmer.
• Skipping the boil: You’ll lose that signature chew.

  Even 30 seconds per side makes a big difference.

• Bland dough: Don’t forget salt. It boosts flavor and dough strength.

Variations You Can Try

• Lemon-garlic: Add 1 teaspoon lemon zest to the filling for brightness.
• Herb garden: Mix 1–2 teaspoons dried oregano, rosemary, or thyme into the dough.
• Spicy Calabrian kick: Stir chopped Calabrian chili or chili flakes into the filling.
• Cheesy crust: Sprinkle grated Pecorino Romano on top before baking.
• Whole-grain touch: Swap 1 cup of the white flour for whole wheat. Add a teaspoon more water if needed.
• Seeded shell: Roll boiled rings in a mix of sesame, poppy, and fennel seeds for crunch.

FAQ

Do I have to boil the rings before baking?

Boiling is key for chew and shine.

If you skip it, the rings will be more like standard bread with less structure. A brief simmer with baking soda gives the best crust.

Can I use active dry yeast instead of instant?

Yes. Bloom 1 teaspoon active dry yeast in the warm water with the sugar for 5–10 minutes until foamy, then mix with the dry ingredients.

How do I know the dough is kneaded enough?

It should feel smooth and springy.

When you press it, it should bounce back slowly. You should be able to stretch a small piece thin without tearing easily.

What if my filling leaks?

It happens. The rings will still taste great.

Next time, use less filling, seal the seam tighter, and keep the water at a gentle simmer.

Can I make them smaller or larger?

Absolutely. For cocktail-sized rings, divide into 14–16 pieces and reduce baking time by a few minutes. For larger rings, bake a bit longer until deeply golden.

Are these the same as taralli from Puglia?

They’re cousins.

Pugliese taralli are often cracker-like and sometimes boiled in wine. These Sicilian-style bread rings are chewier and more bread-forward, with a soft garlic center.

What should I serve with them?

Try olives, aged cheese, charcuterie, roasted peppers, or a simple tomato salad. They’re also great with soup or alongside grilled fish.

Wrapping Up

Garlic-stuffed Sicilian bread rings bring bakery-level texture and aroma to your kitchen with just a few steps.

The gentle boil, a good seal, and a hot oven are the secrets. Once you try them warm, with that mellow garlic center and crisp crust, you’ll want a batch on hand for snacking, sharing, and pairing with everything on the table.