This authentic recipe for taralli comes from the Puglia region in Italy. Taralli are a yeast-free, crispy cross between a bagel, a pretzel, and a breadstick.
Combine flour 1/4 teaspoon salt oil and wine in a stand mixer.
Mix ingredients using the paddle attachment until a ball forms.
Switch to the dough hook and knead dough for 10 minutes.
Line a baking sheet with parchment paper.
Bring a large pot of water to boil over high heat and add the remaining salt.
Spread a large clean cloth out on a counter or table.
Pinch off a walnut-sized piece of dough once kneading has finished.
Roll dough piece into a snake about 2 1/2 inches long.
Form a tear drop shape lightly pressing the two ends together to seal them into a ring.
Repeat with remaining dough.