In a bowl of a stand mixer, with paddle attachement, combine 3 cups of flour, yeast and salt.
Add the oil, followed by the lukewarm water.
Add the toasted fennel seeds.
Scrape down the dough.
Switch to dough hook attachment.
Add the 1/3 cup of flour.
Knead for approximately 6-8 minutes until you have a soft, smooth elastic dough. Alternately, you can knead by hand.
Cover loosely with plastic wrap and tea towel and allow dough to rest for about 30 minutes.
Place the ball of dough on an un-floured wooden board.
Knead the dough for about 1 minute (if the dough sticks to the wooden board, add a little bit of flour).
Pinch about a tablespoon of dough and roll into a rope shape approximately 8 inches long and ¼ inch in diameter (about the size of a pencil). Feel free to adapt any sized ring-shape when you are making these taralli
Cut in half and join the two ends together to form an ring.
Place the taralli on a clean dishcloth.
Bring a large pot of water to boil, then reduce heat so that the water barely simmers.
Plunge the taralli in simmering water; 3-4 at a time. Once they surface to the top, remove with slotted spoon.
Place on clean dishcloth to drain.
Repeat process until all the taralli have been boiled.
Place boiled taralli directly on oven grates (if large enough) or on a cookie sheet.
Bake in a preheated oven at 375° F for 30 minutes or until golden brown (set oven rack in the center.
Recipe can easily be doubled. Taralli will last about 1 month when stored in a dry place. I will usually keep mine in a basket, uncovered.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.