Recipe: Taralli (Italian Pretzels) for Bett

Taralli (Italian Pretzels)
Servings: 24 servings

1 1/2 cake yeasts
1 cup water, lukewarm
3 cups flour
1/2 tsp. salt
2 1/2 tsp. fennel seeds

Dissolve the yeast in the water. Add enough of the flour to make a soft, smooth dough; cover the bowl and leave in a warm place to rise (approximately 30 minutes). Sift the remaining flour and salt together and make a well in the middle. Fill the well with the risen dough and mix well. Knead vigorously, adding a little more water if necessary, until the dough is smooth and elastic.

Roll into a ball; place in a large bowl and leave covered with a damp cloth in a warm place for approximately 2 hours, or until the dough has doubled. Divide the dough into 24 pieces. Roll into small sausages 1/2-inch thick. Shape each sausage into a ring, closing the ends firmly together. Arrange them on a floured baking sheet and leave to rise in a warm place for approximately 2 hours. Sprinkle the rings with fennel seeds and bake in a moderate oven (375 F) for approximately 1 hour. They must be crisp.