Taralli Pugliesi

Little crispy rings... Snack -- like a pretzel, or a really - really small bagel. I like rosemary best, but you can use poppy seeds, sesame seeds, anise seeds, or cracked pepper. Husband grew up with cracked pepper and prefers that.

• Ready In: 1 hr 55 mins
• Yields: 3 dozen

Ingredients

• 1  lb  finely ground flour, double zero preferred
• 1⁄4 cup extra virgin olive oil
• 3⁄8-1⁄2 cup white wine
• 1 -2  teaspoon salt (to taste, but it will be too bland if you leave it out completely)
•  rosemary, Cracked Black Pepper, Fennel Seeds, Poppy Seeds or  sesame seeds, optional to taste
• 2  tablespoons  baking soda to add to the boiling water

Directions

1. Mix all the ingredients together. You can kneed by hand for 20 minutes, by stand mixer for 5minutes, or just mix them in the food processor until they come together and kneed for a minute or so. The dough should come together and be pliable, but still firm.
2. Cover the dough with plastic or put in a plastic bag and let it sit for an hour or so in the fridge. I've let it sit for many hours without any problems, but let it rest for an hour minimum.
3. Tear off a piece and roll it into a cord about 1 cm (<1/2") in diameter. Cut it into 6-7 cm (2 1/2") lengths. Then roll the pieces around your thumb and press to seal the end of the ring. Set them aside.
4. Bring a pot of water to a boil. Add the baking soda to the boiling water. Drop the taralli in the water in small batches of 12 or so. When they float, remove them and let them drain on a dishtowel.
5. Preheat the oven to 400 degrees F.
6. Place the taralli on an ungreased baking sheet. I use parchment paper and am happy with the results, but you don't have to. Bake for 20 - 30 minutes or until light golden colored.