Italian Boiled Pretzels: Taralli
Scatter the yeast over the warm wine and water in a small bowl, let sit for several minutes, then stir to mix well. Add the yeast mixture to a large bowl with all other ingredients. Mix ingredients with hands, then turn onto an unfloured board and knead until dough is smooth and elastic. Return to a clean, dry bowl, cover with a damp towel, and let rise for 30 minutes.
Divide the dough into small pieces. Roll a piece into a long, slim pencil shape, about the thickness of your pinky. Cut into lengths of 4-inches and bring the 2 ends together to form a doughnut-like shape.
Preheat the oven to 375 degrees F. Bring a large pot of water to a rolling boil, over medium heat, and add the taralli, a few at a time. Have a folded kitchen towel nearby and when the taralli rise, remove and drop on the towel to dry. Repeat with remaining dough.
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