Using okara (bean curd) reduces calories and carbohydrates! Here is a recipe for "Okara Bagel" that also increases the stickiness of the bagel. Small but satisfying.

Surprisingly easy! Healthy "Okara Bagel

Using okara (bean curd) reduces calories and carbohydrates. This is a recipe for "Okara Bagel" which gives a sticky and chewy feeling. Good for breakfast or as a snack.

Material ( For 4 pieces )
strong flour	200g (7.05oz)
bean curd lees	100g (3.53oz)
dry yeast	3g (0.11oz)
lukewarm water	120ml (4.06us fl oz)
salt (i.e. sodium chloride)	1/2 teaspoon
sugar	1 1/2 tablespoons
Sugar (for boiling)	1 tablespoon

Using okara (bean curd) reduces calories and carbohydrates! Here is a recipe for bagels that will also increase the stickiness of the bagels.

Okara Bagel Recipe

Ingredients

Recipe for 4 small-sized bagels.

200g (7.05oz) strong flour
100g (3.53oz) okara
3g (0.11oz) dry yeast
120ml (4.06us fl oz) warm water
1/2 tsp salt
1 1/2 tbsp sugar
1 tbsp sugar (for boiling)

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Directions

Dissolve dry yeast in warm water.

Combine all ingredients in a bowl and mix with a spatula.

When the mixture comes together, put it on a cutting board and knead for 5-10 minutes.

about this much

knead

When kneading is complete, roll into a ball, place in a bowl, and let rise for 15 minutes.

Divide into 4-6 pieces, flatten and make a hole in the center.

Place on a baking sheet and let ferment for 20 minutes.

Use the fermentation function of the microwave oven

Bring a large pot of water to a boil and dissolve the sugar for boiling.

Boil the fermented dough in the pot. After about 30 seconds on each side, remove the dough from the pan, drain and return to the baking sheet.

In about the same amount of water as just before boiling

Bake in a preheated oven at 210°C for 20 minutes.

Completion!

Boiling the bagels once before baking is both unique and time-consuming, but the rest of the process and ingredients are surprisingly simple. You can make them by stretching them long and thin and sticking the edges together, but I personally think that even beginners can make them nicely by making holes in the dough.

The bagels don't expand much after fermentation, but you can bake them without worrying.

How do okara bagels taste?

The surface is crispy, but the inside is chewy. It is more dense than the bagel made with only strong flour. Almost no okara flavor.

Back side is browned

Even though they are small enough to fit in the palm of your hand, they are very satisfying. Perfect for breakfast or to fill a small stomach. It takes about 1 hour and 30 minutes total for laying and baking, so try it on a day off!