*I hope you try them Marcellina! =)
2 tsp dry yeast
1/2 cup warm water
2 Tbsp dry white wine
2 cups all purpose flour
1/2 tsp salt
1 1/2 tsp ground black pepper
1/2 cup olive oil, extra virgin
dashes of fennel seeds (optional)
Dissolve yeast in water. Sift flour, salt and pepper onto mixing board.
Make a well in the center and add yeast, wine and oil. Blend together and gradually incorporate into flour. Knead for 10 minutes, the dough will be stiff.
Place in oil coated bowl, turn to coat, cover with towel and let rise until doubled in bulk.
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. Remove from water, letting both sides dry on a sheet of parchment paper.
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.