Milk-Soaked Oat Whole Wheat Bagels

Steps

1. The night before, stir 160 g of the oats into the whole milk in a covered container and refrigerate 8 to 12 hours until the oats are soft and creamy.
2. In the morning, let the soaked oats sit at room temperature about 30 minutes to take off the chill.
3. In a large bowl, whisk the whole wheat flour, bread flour, salt and instant yeast.
4. Add the soaked oats with all their milk, the honey and the softened butter; mix to a firm, shaggy dough. The milk gives about 60% hydration with 2% salt, and the oats keep the dough firm, as a bagel dough should be.
5. Rest the dough 10 minutes, then knead 10 to 12 minutes until smooth and springy.
6. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until about 1.5 times its size and it springs back slowly when poked.
7. Divide the dough into 12 equal pieces (about 117 g each). Roll each into a tight ball, poke a hole through the center with your thumb, and stretch it into a 1.5-inch ring.
8. Set the bagels on a parchment-lined sheet pan, cover, and let rest at about 75°F (24°C) for 20 minutes, until slightly puffy.
9. Meanwhile, preheat the oven to 425°F (220°C), and bring the water to a boil in a medium pot with the brown sugar stirred in.
10. Boil the bagels two or three at a time, 45 seconds per side, then lift them back onto the pan with a slotted spoon.
11. While still wet, sprinkle the tops with the remaining 20 g of oats and press lightly so they stick.
12. Bake 20 to 24 minutes, rotating the pan halfway, until deep golden and 190°F (88°C) in the center.
13. Cool the bagels on a rack at least 20 minutes before slicing.