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1
Heat the tofu in the microwave for about 1 minute (no need to squeeze liquid out of the tofu).
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2
Add soy milk to the warm tofu and crumble (the tofu should be about body temperature).
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3
Combine the bread/whole wheat flour with a pinch of salt.
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4
Make a well in the center of the dry ingredients, and place the dry yeast and the raw sugar into it.
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5
Add the warm but not hot tofu (and soy milk) into it.
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6
Mix the tofu and the yeast first, then start mixing it all together with the dry ingredients.
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7
Knead it until the surface becomes smooth (about 5-10 minutes), then roll it into a ball.
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8
Allow it to rise for 10 minutes.
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9
(40 C)
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10
Punch down to let the trapped air out of the dough.
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11
10 minutes rising time is enough to make the dough bouncy.
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12
Divide it into quarters and reshape the dough into balls.
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13
Seal the seams tightly.
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14
Allow it to rise one more time for 10 minutes (40C).
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15
Shaping.
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16
Make a hole in the center of the dough with your fingers.
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17
With a circular motion, push the dough out from the center to make it into donut shapes.
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18
While letting the shaped dough rest (about 5 minutes), preheat the oven to 210C and boil some water in a large pot.
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19
Add sugar (not included) to the hot water.
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20
Boil the dough for about 30 seconds.
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21
Drain and lightly dry the excess water off the dough.
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22
Bake at 210C in an oven for about 15 minutes.
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23
Your fluffy, chewy bagel is done.
