Makes 4 bagels
Husband-Tested in Alice’s Kitchen
I first learned how to make bagels from Julia Child’s Baking with Julia cookbook and tv series. They were absolutely fantastic! However, they were a joy and a pain to make. If you like baking, you understand the joy part. The pain was that it took quite a while to make them and there was always a mess to clean up. I was scrolling and this recipe popped up. I watched the video and saw how easy they were to make. I had the ingredients and gave it a go. It took me 45 minutes from start to finish. They came out nicely. While they don’t have the complex flavors of Julia’s bagels, they are good enough for me to make when I’m hankering for a quick homemade sandwich bread.
For the dough: (I would highly recommend using a kitchen scale for measuring the flour and tofu.)
300g all-purpose flour (~2 cups / 10.6 oz)
290g soft silken tofu (~1 ¼ cups / 10.2 oz)
2 teaspoons baking powder
½ teaspoon sea salt
½ teaspoon garlic powder
1 Tablespoon water (only if needed)
For boiling:
4 cups water
½ teaspoon baking soda
2 Tablespoons barley malt syrup or brown rice syrup (The original recipe calls for corn syrup.)
For topping:
2 Tablespoons soy milk
1 teaspoon maple syrup
Everything But the Bagel Seasoning (or topping of choice)
Directions
In a bowl, combine flour, baking powder, garlic powder, and salt. Mix well.
In a separate bowl, mash the silken tofu until smooth. Add it to the dry ingredients and gently knead with your hands until a dough forms. If the dough feels dry, add about 1 tablespoon of water to help bring it together.
Let the dough rest for at least 15 minutes. Meanwhile, preheat your oven to 400°F (200°C).
Lightly flour a clean surface and knead the dough briefly until smooth. Divide into 4
equal portions and shape each into a ball. Use your finger to create a hole in the center and gently stretch into a bagel shape.
Bring a pot of water to a boil. Add baking soda and syrup. Boil each bagel for about
30 seconds per side, then transfer to a parchment-lined baking tray.
Mix soy milk with maple syrup and brush over each bagel (this helps create a golden finish).
Sprinkle with everything bagel seasoning or other favorite topping. Bake at 400°F (200°C) for about 25 minutes, or until golden brown. Let the bagels cool completely before slicing.
In a bowl, combine flour, baking powder, garlic powder, and salt. Mix well.
In a separate bowl, mash the silken tofu until smooth. Add it to the dry ingredients and gently knead with your hands until a dough forms. If the dough feels dry, add about 1 tablespoon of water to help bring it together.
Let the dough rest for at least 15 minutes. Meanwhile, preheat your oven to 400°F (200°C).
Lightly flour a clean surface and knead the dough briefly until smooth. Divide into 4
equal portions and shape each into a ball. Use your finger to create a hole in the center and gently stretch into a bagel shape.
Bring a pot of water to a boil. Add baking soda and syrup. Boil each bagel for about
30 seconds per side, then transfer to a parchment-lined baking tray.
Mix soy milk with maple syrup and brush over each bagel (this helps create a golden finish).
Sprinkle with everything bagel seasoning or other favorite topping. Bake at 400°F (200°C) for about 25 minutes, or until golden brown. Let the bagels cool completely before slicing.
