In a small mixing bowl: Add in the lukewarm water, aforesaid measured sugar & yeast- mix everything well together- cover it up & let it sit for about 10 mins time for getting well activated

In a large mixing bowl: Add in the aforesaid all the ingredients together except the water(Boiling) & the yeast mixture- Mix everything well together with a wooden spoon/spatula until nicely combined- Then, leaving the spatula knead with the hands

Knead it for at least 10-12 mins until it derives to a smooth, pliable and homogenous dough…yet, it need be a little hard than any other yeast mixed doughs (an important catch to this recipe for its extra crispness)

Once the dough is prepared- Allow it to rest for just about 15-20 mins time before kneading it again for another 2-3 mins time & then divide it into your choicest Roundels & then, shape it up each one of them- For shaping instructions, refer to the pics given below 👇🏻

And, that’s how they should turn out to be to look like…I’ve, just for some fun tried giving a couple of them Aunty Annie’s styles…However, the rest all others have been given its most authentic traditional South Italian styled shapes/looks 👍🏻

Now, once the shaping event is completed: Almost similar to the European Pretzels 🥨 versions- These need be cooked in the SALTED BOILED WATER instead of the Baking Powdered Water…👇🏻👇🏻👇🏻

👇🏻👇🏻👇🏻

Once, they rise to the surface of the boiling salted water pan- Strain & Remove them immediately & allow them to dry out for at least 5-6 hrs time, on the kitchen towels (cloth & not paper towels, else the papers would stick to its body all over)

Now, post drying: Place them into the pre lined Baking tray and bake them into the already preheated oven @200 C, for about 20-30 mins time depending on your oven temperature settings

Once done Turn off the oven & check once if they’re evenly cooked & again put them back inside the shut off hot oven to rest for another 10-15 mins time min.

Now, they’re absolutely READY….
BUOÑ APERITIVO !!!