Aunt Mary’s Pepper Rings
- 1½ cups plus 2½ cups all-purpose flour, plus more for dusting
- 2½ teaspoons freshly cracked black pepper
- 2 teaspoons kosher salt
- 2½ teaspoons dry active yeast (¼-ounce packet)
- 1¼ cups warm water (110°F–120°F)
- ½ cup extra virgin olive oil
- Sea salt to taste (Maldon recommended)
Instructions:
One year, Aunt Mary had to hide them from me so I didn’t eat every single one and ruin my dinner. They’re so simple to make, and the flavor is so good.
- In the bowl of a stand mixer, combine 1½ cups flour, black pepper, salt, and yeast. In a separate bowl, stir together the warm water and olive oil.
-  With the mixer’s dough hook attachment in place, start mixing on the lowest speed and add the water mixture to the dry ingredients until  incorporated. With the mixer still running, slowly add the remaining flour. Increase the mixing speed by one setting and mix for 5 minutes. A dough ball will form.
- Â Lightly oil a large mixing bowl, place the dough ball inside, and loosely cover with plastic wrap, allowing room for the dough to double in size. Cover the bowl with a clean dish towel and place bowl in a warm spot for 1 hour.
-  Preheat the oven to 350°F.
- Uncover and punch down the dough. Divide it into eight even pieces. On a floured surface, use the palms of your hands to roll each piece into an 18-inch rope. Cut each rope into three 6-inch pieces, and create rings with each one by looping it into a circle and pressing the ends together.
- Bring a large saucepan or small stockpot of water to a boil. Line a baking sheet with parchment paper. Using a slotted spoon or wok simmer, dunk each ring in the water for 30 seconds and place on the baking sheet.
- Season with sea salt and bake for 40 minutes, rotating the pan after 20 minutes. The pepper rings should be lightly golden brown, crunchy on the outside, and slightly soft in the center. Let them cool to room temperature before serving.