Preheat the oven to 400°F;

In a large mixing bowl, crush the silken tofu into a fine paste;

Sift in the flour and baking powder, bring the dough together with your hand, keep crushing the tofu and kneading to incorporate all the ingredients;

You should now have a rough dough ball, it might not be very smooth at this stage and that's ok, cover the dough with a damp kitchen towel, and let it rest for 15 minutes;

Once rested, uncover and transfer the dough to your work surface, knead again, it should be much softer and easy to knead now, continue to knead until the dough becomes very even, soft, but not sticky;

Divide the dough into four equal portions, work on one portion at a time and cover the rest;

Curve both of your hands like cups, cup around one dough piece, vigorously move it around your work surface while keeping it inside your hand "cup" to form a smooth ball, watch the video for better visual demonstration!

Then roll the ball into a rope, just long enough to wrap around your hand, flatten one end of the rope;

Wrap the rope around your palm, right where your fingers meet the palm, wrap the flattened end around the other end, close the two ends at the inside of your palm, then roll the ends against your working surface a few times to seal tightly;

Repeat with the rest of the dough pieces;

Bring a large pot of water to boil, then lower the heat to maintain a simmer, add in the baking soda, and stir in barley malt syrup, the amount of syrup really depends on how much water you use, you want the boiling liquid to be about the same color as strong tea but not as dark as coffee;

Carefully drop the bagels into the water, leave enough space between each two and boil 30 seconds per side;

Take the bagels out of the water, dip in any toppings you like to add, I used everything bagel;

Transfer to a lined baking sheet, bake for 25 minutes, rotate the baking sheet after 12 minutes;

Serve with your preferred fillings or spread, enjoy!