📖 Instructions

1. Melt the butter: In a light-colored saucepan (so you can see the browning!), melt the butter over medium heat. Don't walk away! This happens fast. Swirl the pan occasionally. The butter will foam, then subside, and then you'll start to see brown bits forming on the bottom of the pan and it will smell nutty and delicious. Immediately remove from heat and pour into a heatproof bowl. Stir in the chopped sage. Let this cool slightly – you want it warm, not scalding, before adding it to the dough.
2. Activate the yeast: In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, or until foamy. This ensures your yeast is alive and ready to work!
3. Combine wet and dry: In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture and the cooled brown butter mixture. Stir until a shaggy dough forms. It’s okay if it looks a little rough at this point.
4. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. This is a workout, but it's essential for that chewy bagel texture. If you have a stand mixer, you can use the dough hook attachment on medium speed for about 6-8 minutes.
5. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. I usually put it in my (unheated!) oven with the light on.
6. Shape the bagels: Punch down the dough to release the air. Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 8 inches long. Bring the ends together to form a circle, overlapping them slightly. Press down firmly to seal the seam. I sometimes give it a little pinch just to be sure it’s sealed. Now repeat this seven more times.
7. Second rise: Place the shaped bagels on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30 minutes. They won't double in size this time, but they should puff up slightly.
8. Preheat and prepare: Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil. Add the baking soda and barley malt syrup to the boiling water. Be careful – it will bubble up when you add the baking soda!
9. Boil the bagels: Gently drop the bagels into the boiling water, 2-3 at a time. Boil for 1 minute per side. This step is crucial for that signature bagel chewiness.
10. Bake the bagels: Remove the bagels from the water with a slotted spoon and place them back on the prepared baking sheet. Brush the bagels with egg wash (optional, but it gives them a nice shine).
11. Bake for 20-25 minutes, or until golden brown. Rotate the baking sheet halfway through to ensure even baking.
12. Cool and enjoy: Let the bagels cool on a wire rack before slicing and enjoying. These are best fresh, but they can be stored in an airtight container at room temperature for a couple of days, or frozen for longer storage.