Made with just 2 key ingredients, these Silken Tofu Protein Bagels are soft, chewy, and made with plant-based protein - perfect for vegan diets. They’re also completely yeast-free, so you can whip them up in no time!
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Why You'll Love This Recipe
This recipe is a great option if you're looking for a dairy-free, egg-free, and high-protein bagel alternative that still tastes amazing.
- 100% plant-based and dairy-free, great for vegan diets
- Packed with 10 grams of plant-based protein from silken tofu
- No yeast, no rise time
- Soft, chewy texture
- Perfect base for sweet or savory toppings
Ingredients
- Self-rising flour – Provides structure and rise; use a gluten-free version if needed. You can also make your own mix using 1.5 cups of all-purpose flour, 2 teaspoon of baking powder, and ½ teaspoon of salt.
- Silken tofu – Acts as a binder and moisture source while adding plant-based protein. Make sure to use silken tofu, which has a custard-like texture. Soft, medium or firm tofu won't work here.
- Toppings (optional) – Everything bagel seasoning, poppy seeds, sesame seeds, or cinnamon sugar all work well..
See recipe card for exact quantities.
Instructions
STEP 1: In a mixing bowl, combine the flour and silken tofu. Mix the ingredients using a spatula until a dough forms before using your hands to form and pack the dough together - sprinkle more flour as needed if it's too sticky.
STEP 2: Lightly dust a clean surface or cutting board with flour, and knead the dough for 1-2 minutes using your hands. Again, sprinkle more flour as needed if it's too sticky. The dough should be soft and a little springy when you gently press on it with your fingers.
STEP 3: Divide the dough into 4 equal portions. Roll and shape each portion into a bagel, either by rolling into a rope and pinching the ends together, or rolling it into a ball and making a hole in the middle.
STEP 4: Boil a pot of water with 1 tablespoon of baking soda and 1 tablespoon of maple syrup. When water comes to a boil, lower the heat to reduce to a simmer. Place each bagel into the water for 1 minute, then flip it for another minute.
STEP 5: Remove each bagel from water and place onto a lined or greased baking sheet.
STEP 6: Add your toppings of choice onto each bagel. I'm using poppy seeds here.
STEP 7: Bake in a preheated oven at 375°F/190°C for 25-30 minutes, or in the air fryer at 350°F/177°C for 12-15 minutes, or until the bagels turn golden brown.
STEP 8: When done, take the bagels out and let them cool for 10 minutes on a cooling rack. Slice them up and add your favourite filings and spreads, and enjoy!
Storage and Equipment
You’ll need a mixing bowl and spatula, a good clean surface like a cutting board, and either a baking sheet for the oven or an air fryer basket. In my kitchen, I use my Breville Mini Smart Oven or Cosori Air Fryer all the time - they're both a huge time saver, pre-heat super quickly, and work perfectly for most of my baking needs, including these bagels!
Store leftover bagels in an airtight container at room temperature for up to 2-3 days, or refrigerate for up to 5 days. You can also freeze them for up to 3 months - just thaw and toast them up whenever you're ready to enjoy them!
Toasty's Tips
- Use a spatula first when combining the flour and tofu until a dough forms, then switch to using your hands to pack the dough together. I find this is the best way to create a workable dough.
- Knead the dough by pushing the dough forward with the palm of your hands.
- For best results, avoid over-kneading - just knead until the dough comes together smoothly, 1-2 minutes will be fine. Gently press your fingers into the dough, it should be soft but slightly springy.
- Brush the bagels using an egg wash! This is super key to a golden brown crust, and helping the toppings stick to the surface.
- Any fat percentage of cottage cheese will work, just strain it first before using to get rid of any excess water. Regular yogurt won't work here as it's too watery - make sure to use either Greek yogurt or coconut yogurt for a plant-based option.
- If the dough is too sticky, add a little extra flour, 1 teaspoon at a time. Different yogurt brands will have different moisture levels so you'll have to adjust based on the brand you use.
- Make a big hole in the middle of the bagel, as the dough will expand during baking. Either roll it into a rope shape and pinch the ends, or roll into a ball and create a hole in the middle with your thumbs, stretching it out.
- Want more flavour? Mix in dried herbs, grated cheese, or garlic powder directly into the dough.
- Let the bagels cool for 10 minutes before slicing to let them settle - this is super important, so don't skip this!
Other Recipes to Try
Looking for other Protein Bagel recipes like this? Try these:
📖 Recipe
Silken Tofu Protein Bagels (No Yeast!)
Suggested Equipment
Ingredients
Bagel dough
- 1.5 cups self-rising flour - or make your own with all-purpose flour, baking powder & salt
- 1 cup silken tofu
Hot water bath
- water
- 1 tablespoon baking soda
- 1 tablespoon maple syrup
Toppings
- poppy seeds - or your toppings of choice
Instructions
- In a mixing bowl, combine the flour and silken tofu. Mix the ingredients using a spatula before using your hands until a dough forms, to form and pack the dough together - sprinkle more flour as needed if it's too sticky.
- Lightly dust a clean surface or cutting board with flour, and knead the dough for 1-2 minutes using your hands. Again, sprinkle more flour as needed if it's too sticky. The dough should be soft and a little springy when you gently press on it with your fingers.
- Divide the dough into 4 equal portions. Roll and shape each portion into a bagel, either by rolling into a rope and pinching the ends together, or rolling it into a ball and making a hole in the middle.
- Boil a pot of water with 1 tablespoon of baking soda and 1 tablespoon of maple syrup. When water comes to a boil, lower the heat to reduce to a simmer. Place each bagel into the water for 1 minute, then flip it for another minute.
- Remove each bagel from water and place onto a lined or greased baking sheet.
- Add your toppings of choice onto each bagel. I'm using poppy seeds here.
- Bake in a preheated oven at 375°F/190°C for 25-30 minutes, or in the air fryer at 350°F/177°C for 12-15 minutes, or until the bagels turn golden brown.
- When done, take the bagels out and let them cool for 10 minutes on a cooling rack. Slice them up and add your favourite filings and spreads, and enjoy!
Notes
- Watch the step-by-step video tutorial here.
- Use a spatula first when combining the flour and tofu until a dough forms, then switch to using your hands to pack the dough together. I find this is the best way to create a workable dough.
- Knead the dough by pushing the dough forward with the palm of your hands.
- For best results, avoid over-kneading - just knead until the dough comes together smoothly, 1-2 minutes will be fine. Gently press your fingers into the dough, it should be soft but slightly springy.
- Brush the bagels using an egg wash! This is super key to a golden brown crust, and helping the toppings stick to the surface.
- Any fat percentage of cottage cheese will work, just strain it first before using to get rid of any excess water. Regular yogurt won't work here as it's too watery - make sure to use either Greek yogurt or coconut yogurt for a plant-based option.
- If the dough is too sticky, add a little extra flour, 1 teaspoon at a time. Different yogurt brands will have different moisture levels so you'll have to adjust based on the brand you use.
- Make a big hole in the middle of the bagel, as the dough will expand during baking. Either roll it into a rope shape and pinch the ends, or roll into a ball and create a hole in the middle with your thumbs, stretching it out.
- Want more flavour? Mix in dried herbs, grated cheese, or garlic powder directly into the dough.
- Let the bagels cool for 10 minutes before slicing to let them settle - this is super important, so don't skip this!
STEP-BY-STEP VIDEO
You can find step-by-step video tutorials for all of my recipes on my YouTube Channel. There you'll find many more tips and tricks to help you along!
Nutrition
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
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