These chewy homemade bagels made with silken tofu dough are one of the easiest ways to make bakery-style bagels at home. They bake up with a classic chewy crust and soft interior while naturally adding plant-based protein from silken tofu.
Traditional bagels sometimes use eggs in enriched doughs, but this recipe uses silken tofu instead, which helps create structure, moisture, and tenderness while keeping the recipe completely vegan.
If you’re new to baking with tofu, this recipe is a great starting point. I cover the technique, substitutions, and the science behind it in my Ultimate Guide to Baking With Silken Tofu, where I explain how tofu can replace eggs in breads, cakes, and other baked goods.
These bagels show just how powerful that technique can be.
Watch this video tutorial:
https://youtu.be/fbKGLOeWnpg
How to Make the Master Silken Tofu Dough Recipe
These garlic breadsticks are made using this one simple eggless vegan dough I call the Master Silken Tofu Dough in my eBook. This one dough makes so many vegan breads! I make cinnamon rolls, bagels, pizza crust and so much more. Here’s how to make the dough that’s in my Silken Tofu Bread Recipes eBook.
Watch the Master Silken Tofu Dough tutorial:
- Get the Master Silken Tofu Dough recipe: Silken Tofu Dough: Step-by-Step Directions (The Master Dough)
Silken Tofu Bread Recipe eBook
This recipe and 18+ other vegan silken tofu bread recipes are in my printable recipe eBook! This one dough makes so many great eggless dairy free baked goods.
Why Use Silken Tofu in Bagels?
Silken tofu works surprisingly well in bread dough because it contains protein and moisture, which help support structure during baking.
In this recipe, silken tofu helps:
• create a soft interior
• add protein to the dough
• support dough elasticity
• keep the bagels tender without eggs or dairy
The result is a chewy bagel with a balanced crumb, very similar to traditional bagels.
- Learn more about baking with silken tofu in my Ultimate Guide to Baking With Silken Tofu
The Secret to Chewy Bagels
The boiling step is what gives bagels their classic texture.
Boiling the shaped dough briefly before baking:
• sets the crust
• creates chewiness
• helps toppings stick
• gives bagels their signature look
Even a 45-second boil per side makes a big difference in the final texture.
SILKEN TOFU BAGELS
Chewy, protein-rich breakfast staple.
PROTEIN: ~10g each
INGREDIENTS
• 1 batch Master Silken Tofu Dough
INSTRUCTIONS
- Divide the dough into 8 equal pieces.
- Shape each piece into a smooth ball.
- Use your finger to poke a hole through the center and gently stretch it to form a bagel shape.
- Bring a large pot of water to a gentle boil.
- Boil each bagel for 45 seconds per side.
- Remove from the water and place on a lined baking sheet.
- Toss or sprinkle bagels with your desired toppings.
- Bake at 425°F for 18–20 minutes, or until the internal temperature reaches 190–200°F.
STORAGE
Slice and freeze for up to 2 months.
Toast directly from frozen for the best texture.
RECIPE NOTES
For slightly sweeter bagels, add 1 tablespoon sugar to the dough before shaping.
Best Bagel Toppings
You can customize these bagels with almost any topping.
Popular choices include:
• sesame seeds
• everything bagel seasoning
• poppy seeds
• coarse salt
• onion flakes
• garlic flakes
For sweet bagels, try:
• cinnamon sugar
• raisins
• dried blueberries
Tips for Perfect Bagels
Stretch the hole wider than you think.
Bagels puff as they bake, so make the center hole larger than the final size you want.
Don’t skip the boil.
Skipping the boiling step results in bread rolls instead of true bagels.
Use parchment or a silicone mat.
Boiled dough can be slightly sticky, so lining the baking sheet prevents sticking.
Frequently Asked Questions
Do silken tofu bagels taste like tofu?
No. Silken tofu has a very mild flavor and disappears into the dough. It mainly adds moisture and protein, not taste.
Can I make these bagels without boiling them?
Technically yes, but the texture will be more like bread rolls. Boiling is what creates the classic chewy bagel crust.
What kind of tofu should I use?
Use silken tofu, not firm or extra-firm tofu. Silken tofu blends smoothly into the dough and provides the best texture for baking.
Why does silken tofu work in baking?
Silken tofu contains plant protein and water, which helps mimic some of the structure eggs provide in baked goods. I explain how this works in detail in my Ultimate Guide to Baking With Silken Tofu, including how to use tofu in breads, cakes, and desserts.
More Recipes You Can Make With Silken Tofu Dough
If you already have a batch of the dough, you can also turn it into:
• garlic knots
• dinner rolls
• cinnamon rolls
• sandwich bread
• bread twists
These recipes all use the same silken tofu baking method, which is why it’s such a powerful technique once you learn it.
This recipe and 18+ other vegan silken tofu bread recipes are in my printable recipe eBook! This one dough makes so many great eggless dairy free baked goods.
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