Toasted Pecan Maple Bagels

Steps

1. Heat the oven to 350°F (175°C). Spread the pecans on a sheet pan and toast for 8 to 10 minutes until fragrant, then cool and chop finely.
2. Divide the water: measure 480 g lukewarm (about 80°F/27°C) for the dough and set aside the remaining 3000 g for the boiling bath.
3. In a large bowl, whisk the bread flour, the instant yeast and the salt. Add the 480 g lukewarm water and the maple syrup and mix into a shaggy, stiff dough. This is about 60% hydration and 2% salt.
4. Knead on an unfloured counter for 10 minutes until smooth and firm. Flatten the dough, scatter the toasted pecans over it, fold it up and knead 2 more minutes until the pecans are evenly spread.
5. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until puffy and about 1½ times its size.
6. Divide the dough into 12 equal pieces (about 125 g each) and roll each into a tight ball. Poke a thumb through the center of each and stretch the hole to about 1½ inches. Set on a parchment-lined sheet pan, cover and rest 20 minutes, until a bagel floats when dropped in a bowl of water.
7. Meanwhile, heat the oven to 425°F (220°C) with a rack in the middle. Bring the reserved 3000 g water to a boil in a wide pot and stir in the brown sugar.
8. Boil the bagels 3 or 4 at a time for 1 minute per side. Lift them out with a slotted spoon, drain briefly and return them to the parchment-lined pan.
9. Bake 20 to 22 minutes, rotating the pan halfway, until deep golden and 200°F (93°C) in the center.
10. Cool the bagels on a rack for at least 30 minutes before slicing.