Prep 30 min - cook 25 min - serves 20
Italian Sesame Taralli Rings
Small crunchy rings that are boiled briefly before baking, the same two-stage method that gives bagels their chew.
Before you cook
Boiling before baking sets the surface of the dough, which is what gives taralli their characteristic hard, glassy crust rather than a soft one.
Roll the ropes evenly and pinch the ends firmly when forming the rings. A weak seam is the first place a tarallo splits open in the boiling water.
Method
Combine the flour, salt and cracked pepper in a large bowl.
Add the wine and oil, bringing the mixture into a firm dough.
Knead for eight minutes until smooth, then knead in the sesame seeds.
Rest the dough, covered, for thirty minutes at room temperature.
Pinch off small pieces and roll each into a thin rope by hand.
Join the ends of each rope into a small ring, pinching firmly to seal.
Bring a large pot of water to a gentle boil and drop in a batch.
Boil each ring until it rises to the surface, about one minute.
Lift out with a slotted spoon and drain briefly on a clean cloth.
Arrange on a tray and bake at 180C for twenty-five minutes until hard and golden.
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