Our Daily Bread - Tofu Bagels
Thin crisp exteriors with soft chewy insides.
Our Daily Bread - Tofu Bagels
Makes 7
I’d been wondering for a while if it would be possible to use soondubu, Korean soft tofu to make bread then I started seeing tofu bagels floating around Instagram. I’m not big on trends but the idea fit exactly what I was looking for so I tried a few recipes. They were less than pleasurable to say the least so, I took what I knew about making bagels and what I’d learned about making bread over the last few years and developed this recipe. The result is a bagel that is a little moister than usual that doesn’t taste or smell of the tofu.
“Recipe Tips:
*1. Can be substituted with premade everything bagel seasoning.”
Ingredients
Dough
350g soondubu or soft tofu
30ml (2 T) olive oil
25g (5 t) dark brown sugar
8g (2 t) kosher salt
374g (2.75 c + 2 T) bread flour
130g (1 c) whole wheat flour
6g (1.5 t) instant yeast
*Everything Bagel Mix - optional
18g (1.5 T) dried onion flakes
18g (2 T) sesame seeds
8g (2 t) flaky salt
6g (2 t) nigella seeds
Finishing – as needed
Sesame seeds
Pretzel salt or flaky salt
Method
Day 1
1. In a food processor puree the tofu, olive oil, sugar and salt until smooth. Set aside.
2. In a large mixing bowl combine the bread and whole wheat flours well.
Make a well in the center and pour in the tofu puree.
Add the yeast and stir to dissolve.
Mix the puree into the flour to make a dough.
Pour onto a clean work surface and knead for 5 minutes.
Return the dough to the bowl and cover.
Ferment for 30 minutes.
Fold.
To fold: wet your dominant hand and loosen the dough from the bowl flipping the ball of dough over. Press out the dough to even out its thickness. Grab a grip of dough across from you, lift and stretch the dough out a few inches (or until you feel tension, you do not want the dough to tear) then fold it over the center. Turn the bowl 90 degrees and repeat this process, wetting your hand as necessary to prevent sticking, until you reach the point where you began. The dough should have formed a ball at this point. Flip the ball again, placing the “seams” of the dough on the bottom and tuck the dough together to make a ball.
Do not add flour during the folding.
Cover and ferment 30 minutes.
Fold.
Cover and ferment 30 minutes longer.
3. Place a piece of parchment on a rimmed baking sheet and sprinkle with fine cornmeal or semolina. Set aside.
4. Divide dough into 7 equal portions
Working with one portion of dough at a time roll into a 28cm (11 in) log.
Flatten 5cm (2 in) on one end with a rolling pin.
Dampen the flattened portion slightly with water and bring the opposite side to meet the end of the log above the flattened portion.
Seal the end in by bringing the edges of the flattened portion up over the log and pinching well to seal the seam.
I also like to press anywhere a seam is made to ensure it is well sealed and to help the seam blend into the final product better.
This is not a traditional bagel forming technique and is more typical in Asia however, for a home cook I find it makes a better final product than trying to roll a rope and seal the ends or worst still, in my opinion, making a hole in the center and widening it from there.
Place the bagel on the prepared pan and repeat with the remaining dough.
Cover loosely with oiled plastic wrap.
Proof for 30 – 45 minutes or until a bagel floats when placed into a bowl of cold water.
Place the covered bagels in the fridge overnight.
Day 2
5. Preheat oven to 220 C / 430 F.
Bring a wide pot of water to a boil.
Contrary to popular belief, you do not need to add anything to the water bagels are boiled in.
Place a sheet of parchment paper on a rimmed baking sheet. Set aside.
6. In a small bowl combine the everything bagel seasoning mix well. Set aside.
7. Once boiling reduce the heat under the water to a strong simmer.
Place 2 bagels into the water.
Boil for 30 seconds per side.
Drain for 5 seconds with a spider and place on the prepared baking sheet.
Sprinkle heavily with your favorite toppings and press lightly to help adhere.
Repeat with the remaining bagels.
Bake for 13 – 15 minutes or until golden brown.
Finished bagels will register 94 C / 200 F on an instant read thermometer inserted into the center.
Remove from the baking sheet and cool on a wire rack to at least room temperature.
8. Serve.
