Swabian Souls

For Schwäbische Seelen, put the flour, salt and yeast in a bowl (make sure the yeast does not come into contact with the salt) and knead with about 250 ml of water.

Gradually add the remaining water and knead until an elastic, smooth dough is formed (about 10 minutes). The dough will gradually absorb the water!

Cover the dough and refrigerate overnight for at least 12 hours. Then form 6 dough pieces and place on a floured work surface (or floured baking sheet).

Cover and let rise for about 20 minutes. In the meantime, preheat the oven to 240 degrees top and bottom heat.

Now, with wet hands, shape each piece of dough into an elongated stick, twisting it in a bit, and place it on a baking sheet.

Sprinkle the souls with coarse salt, caraway seeds, sesame seeds or poppy seeds.

Bake in the oven on the lowest rack for 10 minutes at 240 degrees, then brush or spray the souls with a little water and bake at 180 degrees for another 10 minutes.

They should not be baked too dark.

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