Maple Oat Milk Bagels with Chia Crust

Steps

1. Set out the divided oats: 110 g for the dough and 40 g for topping. Chia seeds stand in for poppy seeds, which the pantry doesn't carry.
2. In a large bowl, stir the 110 g dough oats into the warm milk with the maple syrup and melted butter. Let the oats soak 15 minutes until softened.
3. Add the flour, instant yeast and salt to the oat mixture. Mix into a shaggy dough, then knead 10 to 12 minutes until smooth, firm and elastic. This is about 60% hydration (counting the milk as liquid) and about 2% salt.
4. Cover and let rise at about 75°F (24°C) for 75 to 90 minutes, until nearly doubled in size; the milk and butter make it a little slower than a plain dough.
5. Line two baking sheets with parchment. Divide the dough into 12 equal pieces, roll each into a tight ball, cover and rest 10 minutes.
6. Poke a floured thumb through each ball and stretch into a ring with a 1.5-inch hole. Set on the sheets, cover and proof 20 minutes at about 75°F (24°C), until slightly puffy and the dough springs back slowly when poked.
7. Meanwhile, preheat the oven to 425°F (220°C). In a wide, deep skillet or shallow pot, bring the water to a simmer, then slowly stir in the baking soda (it will foam).
8. In a small bowl, mix the 40 g topping oats with the chia seeds.
9. Simmer the bagels 3 at a time, 30 seconds per side, then lift them back onto the parchment with a slotted spoon.
10. Brush the bagels with the beaten egg white and press the tops into the oat and chia topping.
11. Bake 18 to 22 minutes, rotating the sheets halfway, until deep bronze and 190°F (88°C) in the center, since the dough is enriched with milk and butter.
12. Cool the bagels on a rack at least 30 minutes before slicing.