Easy Vegan Tofu Bagels Recipe
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.
Servings: 4 bagels
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.