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1
Lightly drain the extra moisture from the tofu, and set it aside.
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2
Mound the bread flour in a bowl, and create a crater in the center.
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3
Place the sugar and yeast into the crater.
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4
Place the salt at the base of the mound.
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5
Microwave the tofu for about 1 minute and crumble it into the crater, and mix it with the yeast, sugar and flour.
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6
Now mix all the ingredients in the bowl together.
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7
Keep mixing until the dough pulls away from the bowl and no longer sticks to your hands.
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8
This will take about 10 minutes.
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9
Form the dough into a ball, and cover it with a wet tea towel.
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10
Let the dough rest for about 10 minutes.
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11
Preheat the oven to 200C.
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12
Heat some water in a large pot (I use a large frying pan).
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13
When the water comes to a boil, add in the honey.
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14
Divide the dough into equal parts, and form them into the bagel shape.
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15
Roll out a piece of dough into an ellipse, and fold into thirds lengthwise, first folding in one side, and then the other side over that.
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16
Now connect the ends so the dough makes a ring, making sure to thoroughly seal the seams together.
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17
Turn down the heat under the pot in Step 5 down so that the temperature of the water is just below boiling.
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18
The water should be still.
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19
Immerse the bagel in the water for 30 seconds (There is no need to turn the bagel over).
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20
Immediately put the bagel in the oven and bake for 15-17 minutes.
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21
The recipe will yield about 3 bagels of this size.
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22
When we used some Kitanokaori brand flour we were given, the bagels turned out very yellow.
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23
They didn't rise very much, but they were very soft.
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24
The last tofu bagel I made in 2009 had a heart shaped hole.
