Mix flour, water and yeast for the poolish.
Cover and leave for 12 to 18 hours at room temperature.
For the main dough mix all ingridients and knead to a homogene dough.
Cover and let the dough rise for 1 hour.
Divide the dough into 12 equal portions and roll to a long "rod" of 45 cm, form a wheel and press ends together.
Put in boiling, salted water until they rise to the surface. (about 15 sec.)
Drain and place on baking tray with baking paper. (2 trays)
Bake in preheated oven at 230 C for about 15 minutes.