White Wine Taralli

How to prepare white wine taralli

1. Mix the flour with the seeds (or chopped rosemary) and salt in a bowl. Mix the warm water with the yeast and let it sit for 5 minutes. Make a well in the center of the flour and pour in the yeast water, wine, and olive oil. Knead by slowly pulling the flour into the liquids. Once the dough comes together, knead by hand for another 10 minutes (or 1 cycle in a bread machine; or 5 minutes with a stand mixer). You'll get a pliable dough that feels slightly oily on your hands, non-sticky but quite firm.
2. Tear off pieces of dough and roll them on the work surface until you have thin ropes about the thickness of your little finger. Cut into 7-8 cm pieces and join the ends together to form rings (O-shapes).
3. Cover the formed rings with plastic wrap. Let them rest for 20 minutes.
4. Meanwhile, prepare a large pot of water and bring it to a boil. Preheat the oven to 200°C. Line 2 baking sheets with parchment paper.
6. When the water is boiling, reduce heat to low. Press the sealed areas of the rings once more to make sure they won't come apart during boiling. Drop the taralli into the water in batches, without crowding them. When they rise to the surface, remove them one by one with a slotted spoon and place directly on the baking sheets.
7. Bake at 200°C for approximately 30 minutes (until lightly golden and when you test one, the center no longer feels soft; don't let them get too brown or they'll become too hard).

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