Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
Blend tofu and water in a blender until smooth, ensuring no tofu particles remain.
Pour the blended tofu mixture into a mixing bowl. Add malt syrup and vegetable oil, and stir until well combined.
Add the high-gluten flours and salt to the wet ingredients.
Attach the bowl to a stand mixer and mix on low speed for 10-20 seconds to just combine the ingredients.
Stop the mixer, add the instant dry yeast, and then knead on low speed for 5 minutes until a shaggy dough forms.
Once the dough comes together, increase the mixer speed by one level and knead for 3 minutes until the surface is smooth.
Increase the speed again to medium-low and knead for 4-5 minutes. For the final minute, increase to medium speed to fully develop the gluten.
Divide the dough into 6 equal pieces (approx. 115g each) and round them into smooth, tight balls.
Place the dough balls in a tray for the first fermentation. Let them rise for 30-40 minutes at 28-30°C with 80% humidity.
After fermentation, lightly flour a dough ball and roll it into a long rectangle.
Fold the dough into thirds, pressing down to seal. Roll it into a cylinder and pinch the seam tightly.
Flatten one end of the cylinder, form a ring, and tuck the other end into the flattened part, sealing it securely.
Place the shaped bagels on parchment paper on a tray for the second fermentation. Let them rise for 35-40 minutes at 32-33°C with 80% humidity.
Prepare the kettling liquid by heating water and malt syrup in a pan until it reaches 90-95°C.
Carefully place the bagels top-side down into the hot water. Boil for 30 seconds, then flip and boil for another 30 seconds.
Remove the bagels from the water and place them on a baking sheet. Bake in a preheated oven at 200°C for 15-17 minutes.
After baking, let the bagels cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
