Tofu Bagels with Honey & Milk
I wondered if I could make tofu bagels heart-shaped?
Look atfor the details. I wonder if it was because I used honey? If it's a little sticky and difficult to knead, cover your hands with some flour and it should do the trick. The important part is that you seal the seam tightly. It was a bit difficult putting it in the boiling water and then baking then without breaking them. For 3 large ones or 4 small ones. Recipe by Makunouchi
Tofu Bagels with Honey & Milk
I wondered if I could make tofu bagels heart-shaped?
Look atfor the details. I wonder if it was because I used honey? If it's a little sticky and difficult to knead, cover your hands with some flour and it should do the trick. The important part is that you seal the seam tightly. It was a bit difficult putting it in the boiling water and then baking then without breaking them. For 3 large ones or 4 small ones. Recipe by Makunouchi
Cooking Instructions
- 1
Press the tofu to drain out the excess water for about 30 minutes. Just leave it to drain because you don't have to be careful about it.
- 2
In a bowl, add in everything from the flour down to the salt and have it on standby. (Keep the salt and yeast separated.) Pour in the yeast and then the tofu that's been warmed up a bit in the microwave!
- 3
Knead with your hands using the natural heat from it. (It should take about 10 minutes.) When you are done kneading it by hand, cover it with a tightly wrung out damp towel and then let the dough rest for 10-15 minutes.
- 4
While you are waiting, start to preheat your oven to 400°F (200°C). Then in a frying pan, add in the honey and then boil in plenty of water.
- 5
Next take the dough and divide it then form the dough into bagel shapes. This time you can make it into heart shapes or the standard round shape. Let each side of the dough sit in the boiling water for 30 seconds and then bake it for 15-17 minutes and it's done!
- 6
◇How to make the heart shape◇ I divided the dough into three portions and rolled out the dough slightly with a rolling pin.
- 7
While leaving just the top uncut, cut most of the dough in half with a kitchen knife.
- 8
Bring the two cut ends together and seal the seam tightly.
- 9
Now form the dough into a heart shape.
- 10
Anyway, I guess you could say that "closing the seam nice and tightly" is the ultimate rule of making these tofu bagels. If it expands and loses the heart shape it's a little depressing, so don't fail to close the seam tightly.
- 11
I baked these. Two heart shaped ones and one regular one.
- 12
This regular tofu bagel had a heart-shaped hole in the center! Check it out for tips.
- 13
I made them with matcha too! Check out.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Tofu Bagels Tofu Bagels
It's crispy on the outside, but chewy on the inside. I also incorporated some tips I learned at cooking school.The dough is rather moist. If it seems too sticky, please try dusting it and knead with dusted hands.If you use a scraper to remove the dough in your hands and knead with clean hands, the dough can be made quicker. Recipe by @y@
-
Tofu Bagels Tofu Bagels
I used tofu instead of using just water. These smell like peanut butter!! (makes 4 bagels)
-
Tofu Bagel Tofu Bagel
I love my mother's bagels. I was taught to make these during a little visit. Please feel free to add any of your favorite flavourings.If the dough is too sticky in Step 4, there is not enough flour in the dough.Try adding your favorite flavorings to the dough. I think cinnamon, sesame, basil, or kuromame (black soy beans) are delicious.If you can't eat them hot out of the oven, wrap them in aluminum foil and heat them in an oven-toaster. For the finishing touch, draw back the foil and toast the top until it turns a lovely golden brown colour. Recipe by Makunouchi -
Matcha Tofu Bagel Matcha Tofu Bagel
I just thought a matcha flavoured bagel would taste lovely.For more details refer to.I tried adding white chocolate to a bagel I had just shaped and it tasted amazing. Recipe by Makunouchi -
Tofu Bagel with More Tofu than Bread Flour!! Tofu Bagel with More Tofu than Bread Flour!!
I bought two packs of tofu (200 g each) so I made bagels using an entire pack of tofu and as little flour as possible. 1 bagel is roughly 195 kcal if you make 4, and 260 kcal each is you make 3.Use either silken or firm tofu. If you use firm tofu, e adjust the straining time because it tends to lose more water. Since there is tofu in the recipe, the bagels will rise without proofing. Recipe by cocococoa -
Tofu Okara Bagels Made with Tofu, Okara, and Flour Tofu Okara Bagels Made with Tofu, Okara, and Flour
I eat tasty tofu bagels on a daily basis, and wondered what they would taste like if I made them with okara. They turned out to just like delicious whole wheat bread.2 servings are 207 calories apiece, and 138 calories apiece for 3 servings.Increase the amount of hot water or tofu if the amount feels a bit insufficient when kneading the dough. Even people who hate okara will enjoy these if you use 50 g of okara and 100 g bread flour . Recipe by cocococoa -
Macrobiotic Whole Wheat Tofu Bagels Macrobiotic Whole Wheat Tofu Bagels
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. Recipe by Ro-zuminto -
Honey & Rice Flour Bagels Honey & Rice Flour Bagels
I came up with this combination after seeing what ingredients I could put together in my kitchen.I used gluten-free rice flour. When boiling these bagels, you should be doing it when the water is just bubbling a little from the bottom of the pan.The amount of time you should rest the dough for is approximate, if you're in a hurry you can probably shorten it a little bit. Recipe by tamtam10 -
Honey and Whole Wheat Bagels Honey and Whole Wheat Bagels
My daughter loves these plain bagels.Adjust the baking time and temperature of your oven. Recipe by *sarasa* -
Chewy Soy Milk Bagels Chewy Soy Milk Bagels
I've made all kinds of bagels, but realized I've never tried making them with soy milk. I love store-bought soy milk bagels, but it really makes a different when you make them at home。If you have time, rise the dough a second time for 20 minutes after shaping. This makes your bagels even more fluffy. Even if you don't, they will turn out nice and fluffy when baked, so don't worry. Make sure to transfer immediately into the oven after boiling!! This is to prevent the bagels from wrinkling. Recipe by cocococoa -
Milk Tea Bagel Milk Tea Bagel
I just wanted to make bagels using earl grey tea.Please use earl grey tea, when you can. Recipe by uzukaji -
Kabocha Squash Bagels Kabocha Squash Bagels
I wanted to try using kabocha squash to make bagles.Work quickly through Steps 5-7.Refer tofor tips on shaping the bagels. For 5 bagels. Recipe by uzukaji
More Recipes
Comments