Easy Vegan Tofu Bagels Recipe
Jan 23, 2025 • Updated Mar 11, 2025
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Did you know you could make tofu bagels?! I’ve seen a couple versions of tofu bagels floating around and even though a 2 ingredient version is the least work, I found it was even better with vegan ingredients – no egg wash needed! These bagels are a healthy breakfast option that you’ll want to make again and again.
Table of Contents
Why You’ll Love These High Protein Bagels
Homemade bagels are always a good idea. If this is your first time making them, don’t stress! I know bagel recipes can be a little intimidating, but this one is super forgiving and easy! The main ingredients – silken tofu, bread flour, baking powder, salt, maple syrup, and baking soda – come together easily, and the dough is a dream to work with. There’s also an optional second method using yeast if you’re after a more traditional texture, more details on that below!
Using silken tofu results in a moist, tender dough that also helps you hit your protein goal. With simple ingredients and straightforward steps, you’ll have so much fun making these at home. Pair your bagels with a tofu scramble, vegan bacon and a slice of vegan cheese for hearty breakfast sandwiches, or (and this one is highly recommended) a hot or iced matcha latte.
Ingredient Notes
- Silken tofu: Serves as the base of the bagel dough. The tofu mixture keeps the dough soft and adds moisture. Make sure you drain any water and pat it dry with paper towels to avoid excess moisture.
- Bread flour: Gives structure and chew, making the bagels sturdy yet tender. Can be swapped with equal parts all-purpose flour, though the texture may be slightly less chewy.
- Baking powder: Helps the bagels rise and stay light without yeast.
- Kosher salt: Enhances flavour and balances sweetness. Sea salt also works if that’s what you like! Adjust to taste.
- Maple syrup: Adds a touch of sweetness while feeding the yeast (if using). Swap with agave or a light liquid sweetener.
- Baking soda: Used in the boiling step for yeast-free bagels. No substitute here, it’s key for texture!
- Dry yeast (optional for method 2): Gives a more traditional bagel rise and chew. If skipping, the baking powder will still do the job, just with a slightly different texture.
Optional Toppings
Here are some topping ideas that I’ve tried and love. Feel free to mix and match with your favorite toppings.
- Everything bagel seasoning: Adds a savoury, crunchy topping. Feel free to mix and match with your favourite seasonings.
- Untoasted sesame seeds: Brings nutty flavour and a bit of crunch. White, black, or a mix of both work beautifully.
- Poppy seeds: Another classic topping that adds texture and a mild earthy taste. Can be swapped with more sesame seeds or left off entirely.
For exact ingredient amounts and instructions, see the printable recipe card below.
How to Make This Homemade Bagel Recipe
Step 1: Preheat your oven to 400F and prepare a baking tray (or sheet) lined with a nonstick baking mat or parchment paper.
Step 2: In a large mixing bowl, mix silken tofu with baking powder, salt, and flour, adding the flour in parts. *(If using method 2 with yeast, microwave the silken tofu until warm, then replace baking powder with yeast). Use clean hands to knead the dough and once a rough dough forms (shaggy dough), transfer the mixture out onto a clean surface and knead until a smooth dough ball forms.
Step 3: Divide the dough into 4 equal pieces, then roll each piece of dough into a rope and create a classic bagel shape. Be sure to seal any ends tightly.
Step 4: Bring a large pot of water to a boil over medium heat, adding baking soda and maple syrup. When the water is boiling, lower to a simmer and drop in bagels one by one, cooking for about 30 seconds each. Transfer them onto your prepared lined baking tray.
Step 5: Season with toppings of choice, if desired, and bake in the oven for 20-30 minutes. Exterior should be nicely golden. Enjoy!
Secrets to Success
- If you want to make this recipe gluten free, you can use a 1-1 flour blend, like Bob’s Red Mill GF 1-1 Flour. You may need to adjust the flour quantity, so just go according to the feel of the dough, adding more as needed.
- The feel of your bagels should be firm yet pliable after kneading. If it’s too sticky, add a bit more flour; if too dry, incorporate a small amount of water or additional silken tofu.
- Boiling the bagels briefly before baking is crucial for achieving better bagels. Ensure the water is at a simmer, not a rolling boil, to prevent them from becoming misshapen.
Serving Tips
- These bagels would be super fun for an Easter or Valentine’s Day brunch. Serve these fluffy bagels with homemade vegan yogurt with cinnamon toast granola, fresh fruit, and a variety of vegan cream cheeses.
- The subtle flavour of the bagels complements both sweet and savoury toppings, so feel free to try topping them with peanut butter, maple cream, brown sugar, nutritional yeast, a drizzle of soy sauce, or any other topping you love. Let me know what you try!
Storage Tips
To maintain freshness, store any leftover bagels in an airtight container at room temperature for up to 2 days.
For longer storage, slice your tofu bagels in half and freeze them in a freezer bag. They can be toasted directly from frozen, making for a quick and convenient meal.
Recipe FAQs
Firm tofu won’t give the same smooth texture, but if it’s your only option, blend it with a little water until creamy before using.
Silken tofu adds extra moisture, which can make the dough sticky to handle. If this happens, sprinkle in a little more flour until it becomes manageable. On the other hand, if the dough feels too dry or tough, knead in a small amount of extra silken tofu or water to bring back some moisture.
If your bagels turned out dense, the yeast likely didn’t activate properly. Make sure your yeast is fresh! If using active dry yeast, proof it first by mixing it with warm water (about 100-110F) and a bit of maple syrup before adding it to the dough. Also, allow the dough to rise in a warm, draft free spot to help the yeast do its job.
Bagels can come apart in the water if the dough wasn’t sealed properly when shaping. Be sure to firmly pinch the ends together to prevent them from separating. Another shaping method is rolling the dough into a ball, poking a hole in the center, and gently stretching it into a ring for a classic bagel shape.
More Easy Vegan Recipes
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Easy Vegan Tofu Bagels Recipe
Equipment
- Pot
Ingredients
- 14 oz silken tofu water drained off and gently patted with paper towel
- 400 grams bread flour see notes for substitutions
- 2 tsp baking powder
- 1/2 tsp salt kosher
- 1 tbsp maple syrup
- 2 tsp baking soda
Optional (for method 2)
- 2 tsp dry yeast optional, but recommended
Toppings (optional)
- everything bagel seasoning
- untoasted sesame seeds
- poppy seeds
Instructions
- Preheat your oven to 400F and prepare a baking sheet lined with a nonstick baking mat or parchment paper. Prepare a medium sized pot of water.
- In a mixing bowl, mix silken tofu with baking powder, salt and flour, adding the flour in parts. *(If using method 2 with yeast, microwave the silken tofu until warm, then replace baking powder with yeast). Use your hands to knead and once a shaggy dough forms, transfer the mixture out onto a clean surface and knead until the dough is smooth.
- Divide the dough into 4 parts, then roll out like a snake and create a bagel shape with each portion of dough. Be sure to seal any ends tightly.
- Bring the water up to a boil, adding baking soda and maple syrup. When the water is boiling, lower to a simmer and drop in bagels one by one, cooking for about 30 seconds each. Transfer them onto your lined baking sheet.
- Season with toppings of choice, if desired, and bake in the oven for 20-30 minutes. Exterior should be nicely golden.
Notes
- If you want to make this recipe gluten free, you can use a 1-1 flour blend, like Bob’s Red Mill GF 1-1 Flour. You may need to adjust the flour quantity, so just go according to the feel of the dough, adding more as needed.
- The feel of your bagels should be firm yet pliable after kneading. If it’s too sticky, add a bit more flour; if too dry, incorporate a small amount of water or additional silken tofu.
- Boiling the bagels briefly before baking is crucial for achieving better bagels. Ensure the water is at a simmer, not a rolling boil, to prevent them from becoming misshapen.
- To maintain freshness, store any leftover bagels in an airtight container at room temperature for up to 2 days.
- For longer storage, slice the bagels in half and freeze them in a freezer bag. They can be toasted directly from frozen, making for a quick and convenient meal.
Nutrition information is automatically calculated, so should only be used as an approximation.
