I made these soft and chewy bagels with tofu! The whole wheat makes these bagels very filling. They are easy to make and use no oil. Rising time is minimal so you can make them in about 1 hour. The dough is easy to handle, and you don't need to dust it with extra flour.
Heat the tofu in the microwave for about 1 minute (no need to squeeze liquid out of the tofu).
Add soy milk to the warm tofu and crumble (the tofu should be about body temperature).
Combine the bread/whole wheat flour with a pinch of salt.
Make a well in the center of the dry ingredients, and place the dry yeast and the raw sugar into it.
Add the warm but not hot tofu (and soy milk) into it.
Mix the tofu and the yeast first, then start mixing it all together with the dry ingredients.
Knead it until the surface becomes smooth (about 5-10 minutes), then roll it into a ball.
Allow it to rise for 10 minutes. (40 ℃)
Punch down to let the trapped air out of the dough. 10 minutes rising time is enough to make the dough bouncy.
Divide it into quarters and reshape the dough into balls. Seal the seams tightly.
Allow it to rise one more time for 10 minutes (40℃).
Shaping. Make a hole in the center of the dough with your fingers. With a circular motion, push the dough out from the center to make it into donut shapes.
While letting the shaped dough rest (about 5 minutes), preheat the oven to 210℃ and boil some water in a large pot.
Add sugar (not included) to the hot water. Boil the dough for about 30 seconds.
Drain and lightly dry the excess water off the dough.
Bake at 210℃ in an oven for about 15 minutes.
Your fluffy, chewy bagel is done.
Story Behind this Recipe
I was trying to make a macrobiotic recipe and came up with these bagels that have a touch of tofu flavor. It even surprised me that you can make chewy and fluffy bagles with such a simple recipe! The sweetness is subtle and they are very healthy. They go well with maple syrup or honey The dough is easy to handle, so it is easy to make even if you have never made bagels before.
Make sure to warm the tofu to about body temperature. I used silken tofu. This recipe will require some time to let the dough rest or rise but it can still be made quite quickly. The first rising takes about 10 minutes. The second rising after dividing the dough is another 10 minutes. Resting the dough after shaping is about 5 minutes. The dough is easy to handle so the process is very simple. By making a hole with fingers and pressing out the dough you'll be able to shape the dough without much effort. Boil the dough briefly, taking care not to over boil, or the bagel's surface will get wrinkly.