Put all the ingredients together in a bowl and knead with the kneading hook of a hand mixer until smooth. Cover and let rise in a warm, draft-free place until the volume has doubled.
Shape the dough into a rod shape and divide into 20 pieces. Roll pieces on a floured surface to about 20-25 cm (approximately 8–10-inch) long, thin rods and place next to each other with some distance in between on a parchment-lined baking sheet. Let rise again and then bake in a preheated (convection) oven at 140°C (approximately 275°F) crisp, about 25-30 minutes. Cover with aluminum foil if needed to prevent over browning. Remove from baking sheets and serve.