Savory Italian Pretzels with Cacio e Pepe Flavor

Ingredients 0/6

Step 1

Blend the flour, pepper, and salt together in a bowl. Pour in the wine and olive oil, then stir until the dough just begins to come together. Knead it by hand for about 3 minutes until it feels smooth and a little elastic. Wrap the dough in plastic wrap and let it rest on the counter for half an hour.

Step 2

Once rested, unwrap the dough and divide it into four pieces. Roll each piece into a rope about 10 to 12 inches long. Cut each rope into three smaller pieces, then roll each into a 5- to 6-inch length. Twist the ends a few times and pinch them together to form a ring, making sure it’s sealed well.

Step 3

Heat your oven to 400°F (200°C) and line a baking sheet with a silicone mat or parchment paper. Bring a pot of water to a boil with at least 3 inches of water. Drop in four pretzel rings at a time and boil until they float to the surface, which should take about 3 to 5 minutes. Use a slotted spoon to transfer them to a towel-lined plate to drain.

Step 4

Sprinkle a generous amount of Parmigiano-Reggiano over one side of each ring, then flip and grate more cheese on the other side. Flip them back again and add one last layer of cheese so they’re well coated.

Step 5

Pop the pretzels in the oven and bake until they turn a lovely golden color and feel crunchy, about 25 to 30 minutes. Let them cool completely on a wire rack before digging in.