Taralli - Italian pretzels

Ingredients:

• Dry yeast – 2.5 teaspoons
• Flour - 3 cups
• Warm water - 1/2 cup
• Semolina flour - 1 cup
• Salt - 2 teaspoons
• Dill seeds - 2 tablespoons
• Olive oil - 1/2 cup
• Dry white wine - 3/4 cup

Preparation:

1. In a small bowl, mix yeast and warm water, let stand for 5 minutes, stir well.
2. In a large bowl, combine flour, dill seeds, salt, yeast mixture, wine, and olive oil. Mix to form a soft dough.
3. Transfer the dough to a lightly floured surface and knead until smooth and elastic, then form into a ball. Grease a bowl with oil, place the dough in it, cover, and let rise in a warm place for about an hour.
4. Transfer the dough to a work surface, cut into 8 pieces, then each piece into 9 more walnut-sized pieces.
5. Roll a small piece of dough into a 12 cm long rope, form it into a ring, and seal it by pinching the ends together. Repeat with the remaining dough.
6. Fill a large saucepan with water, fill it 3/4 full, and bring to a boil. Drop in a few taralli at a time and cook until they float to the surface. Remove them with a slotted spoon and place them on a paper towel.
7. Preheat oven to 180 degrees C. Place the taralli on a greased baking sheet. Bake until golden brown and crispy, about 45-55 minutes. Cool.
   
   Taralli can be stored in an airtight container for up to several weeks.