Tofu Bagels
The first time we made these we were super skeptical however these higher protein tofu bagels are soft, chewy, and so tasty! Instead of traditional flour-heavy dough, these bagels use tofu as a key ingredient, making them a fantastic source of protein and nutrients while still being deliciously satisfying. Use gluten free flour to make them gluten free
Takes 45 minutes
Serves 4
Ingredients
- 340 g silken tofu approx. 1½ cups, drained and patted dry
- 380 g self raising flour approx. 3 cups or gluten-free flour
- ½ tsp salt
- 2 tbsp tamari/ soy sauce
- ½ tsp garlic powder optional, for flavor
- Toppings Optional
- Sesame seeds or poppy seeds
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Mix the tofu with the dry ingredients
- In a bowl mash the tofu, and sieve in the flour, salt, and garlic powder (if using).
- Add the tamari/ soy sauce and knead until it comes together
- Knead briefly for a few more minutes until a soft dough forms. If it's too sticky, add a little more flour.
- Shape the bagels
- Lightly dust your hands with flour and divide the dough into 6 equal pieces. Roll each piece into thin sausage shape approx 2cm or ¾ inch and link them together until they are bagel shaped or look like doughnuts.
- Boil the bagels
- Bring a large pot of water to a boil, and reduce to a simmer. Drop in the bagels one at a time and cook each one for approx 30 seconds, they should start to float. Using slotted spoon transfer the bagels to the lined baking tray
- Bake
- Generously sprinkle with sesame seeds or bagel seasoning.
- Bake for 30-35 minutes, until firm and golden brown.
- Cool & Enjoy
- Let them cool on a wire rack before slicing. Enjoy with your favorite spreads like hummus, smashed avocado, or vegan cream cheese!
Truly the best bagels I’ve ever made! I was so skeptical that they’d taste “healthy,” but these ended up being better than anything I’ve ever made or bought before. And they were so easy!!!
So glad you loved them!🥰
If you use gluten free flour do you need baking powder and salt??
Hi, where do we use the soy sauce? Thanks!
Hi Elias, the soy sauce is added in when kneading.
Wow 🤩 these are the best bagels 🥯. I added baking powder and baking soda, bit of salt, instead of self-raising flour. Worked great!
That sounds like a great adjustment! So glad it worked out for you. 🥯😊
Hi, how do you store these after? And can you freeze them?
Thanks 🙂
Airtight container for a few days or freeze for up to three weeks.😊
Look good, can you use yeast in place of self rising flour?
Yes, you can generally use yeast with regular flour in place of self-raising flour, but it will change the process a bit. Yeast requires proofing time to rise, unlike self-raising flour which reacts quickly when baked. It’s totally doable, just allow for that extra rise time!
While these flour substitutions can work in many recipes, different flours have unique textures and absorbency levels. Some may require adjustments to liquid or binding ingredients. Don’t be afraid to experiment and tweak things to suit your own palate. The best way to learn what works for you is to have fun in the kitchen, get creative and enjoy the process! 🍞✨
with regular flour.
Been wanting to try tofu bagels for ages & this recipe was fantastic! Thank you, can’t wait to experiment with different flavours.
So happy you finally got to try them and even happier you loved them! 🎉 Have fun experimenting with different flavours, would love to hear what combos you come up with!💚