*I hope you try them Marcellina! =)
1/2 cup warm water
1/2 Tbsp dry white wine
2 cups all purpose flour
1/2 tsp salt
3 Tbspn. ground black pepper
1/3 cup olive oil, extra virgin
dashes of fennel seeds (optional)
Sift flour, salt and black pepper onto large bowl.
Make a well in the center and add olive oil & use hands to mix, add dry white wine. Blend together and gradually form dough ball. Knead for about 5 minutes until soft dough ball forms & items are incorporated.
Place in bowl that has been coated very lightly olive oil. Just a teaspoon. Let dough rest. Prepare surface to roll.
Preheat over to 350 degrees.
Break off small pieces of dough and roll into ropes about 6 inches long. Form a ring and pinch edges together.
Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute until rings float to top, move them off the bottom if they stick. Remove from water, they are done being boiled when they float, then transfer to dry on a sheet of parchment paper letting both sides dry.
Brush with olive oil and bake 350 degrees on parchment paper lined cookie sheets, turning a few times during baking until light to medium golden brown and crisp. 12-15 minutes. Let pretzels cool and store in an air tight container.