In a deep bowl, whisk flour, salt and fennel seeds.

Pour in olive oil and wine. Stir with a wooden spatula to combine. Dough will be very soft and sponge-like, but shouldn’t be tacky or sticky (sprinkle in more flour a tablespoon at a time, if needed).

Scrape dough into a counter or board (no need to flour the surface). Reserve bowl for next step. Knead until dough is smooth, about 5 minutes.

Put dough back into bowl, cover with plastic wrap (a disposable shower cap works perfectly and is reusable), and let dough rest for 30 minutes.

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper, then bring a large pot of water to a boil.

Pluck a teaspoon of dough (7 grams worth if you want to me precise). Using your fingertips, gently roll dough into a 5–inch long rope. Join the ends together to form a circle (similar to shaping bagels if you’ve ever made them). Place shaped drops on a clean, kitchen towel (do not flour the towel!).

Add the shaped dough to the pot of boiling water, a few pieces at a time, making sure not to overcrowd the pot. They’ll sink to the bottom–this is normal. Once they bob back to the surface, 1–2 minutes later, use a slotted spoon to transfer them back to the cloth towel. Once all have been boiled, place them on the prepared baking sheet.

Bake until golden and thoroughly crisped throughout, 35–40 minutes. Let cool completely before serving. Store in a tin or glass jar in a cool, dry place.