Ingredients

• 3 cups flour

• ½ teaspoon salt

• 2 teaspoons yeast

• 1 tablespoon fennel seeds

• ¾ cup warm water

• ¼ cup olive oil

Steps

1. In a bowl, whisk together 3 cups flour, ½ teaspoon salt, 2 teaspoons yeast, and 1 tablespoon fennel seeds

2. Pour in ¾ cup of warm water and ¼ cup olive oil

3. Stir the ingredients together until you have a shaggy dough 

4. Use your hands to knead the taralli dough to fully incorporate all the dry ingredients

5. Continue to knead for 10 minutes until the dough is smooth 

   1. The dough is done when it is soft and bounces back lightly 

6. Cover the dough and allow it to rest for 30 minutes

7. Uncover the dough and turn it out onto the counter

8. Cut off a small section of the dough to start and recover the remaining portion with a towel

9. Roll each piece of dough into a skinny pencil about 8 inches long and a half inch thick

10. Shape the rolled dough into a circle and pinch and twist the two ends together to seal

11. Place the shaped taralli rings on a clean kitchen towel

12. Bring a large pot of water to a gentle simmer and carefully drop 4 taralli rings in the water at a time

13. Push down on the taralli to ensure they submerge and flip to cook the other side

14. After 1 to 2 minutes in the water, remove the taralli and place on a separate cloth towel to drain

15. Transfer all the boiled taralli to a parchment paper lined baking sheet

16. Bake the taralli in the oven at 375 degrees Fahrenheit for 30 to 40 minutes

17. Remove the taralli from the oven when they are crisp and golden brown and allow to cool completely before serving

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