Tofu Bagel

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.