Italian Mini Bagels
Instructions
First of all put the flour in a large bowl. Then dissolve the salt in white wine and add the other ingredients... the oil... and lastly the wild fennel seeds, in this case I've chosen the wild fennel, less than 2 tbsp (10 g), but you can add either black or chili pepper according to your taste. Now, let's knead.
After blending all the ingredients in the bowl, transfer the dough to a worktop and knead well for at least 20 minutes until you have a smooth dough. Now put the dough in a small bowl, cover with a plate and let it rest in a fresh place for at least half an hour.
After half an hour, take the dough and roll into small sticks... cut out pieces of about oz (8 g) each, that you'll roll into smaller sticks, about 3 inches (8 cm) long. Now pinch the 2 ends together to form a ring or drop shape and continue until you've run out of the dough.
After shaping all the taralli, bring a pot with water to a boil, then put in 10 taralli at a time... and wait until they come to surface.
Now that the taralli have come to surface... drain with a slotted ladle and place on a clean cloth to dry. Then lay on a baking pan lined with parchment paper and bake at 390F for 30 minutes or until golden brown.
30 min. -- 390F (200C).
