Noni's Taralli

Ingredients

• 1.5 cups warm water , or as needed
• 1 teaspoon active dry yeast
• 7 cups all-purpose flour , such as King Arthur®
• 7 fluids ounces Chablis wine
• 7 ounces olive oil
• 1.5 tablespoons fennel seeds , or more to taste
• 1.5 tablespoons salt

Instructions

1. 1

   Dissolve yeast in warm water in a bowl.

2. 2

   Combine flour, wine, oil, fennel seeds, and salt in a large stand mixer with a dough hook attachment. Knead on low speed. Add yeast mixture slowly. Continue to mix until a smooth ball is formed and dough pulls away from the sides of the bowl, 3 to 5 minutes.

3. 3

   Remove dough from the bowl; knead into a ball. Wrap in plastic wrap and let rest for 4 to 5 minutes.

4. 4

   Bring a large pot of water to boil over high heat.

5. 5

   Cut the dough into 2-inch cross sections; roll into 1/2-inch-diameter "tubes." Cut tubes lengthwise into 1/4-inch cross sections. Roll each from the center out; fold ends over one another.

6. 6

   Boil taralli in the hot water in groups of 10 until they rise to the top, about 1 minute. Remove with a slotted spoon. Continue with remaining taralli. Let dry for 4 hours.

7. 7

   Preheat the oven to 400 degrees F (200 degrees C). Place dried taralli onto baking sheets.

8. 8

   Bake in the preheated oven, flipping as needed, until golden brown, 20 to 30 minutes.