Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, crush the drained silken tofu into a fine paste. Gradually mix in the flour and baking powder, stirring until a cohesive dough forms. Knead for about 5 minutes until smooth and elastic.

Divide the dough into four segments, roll each into a ball, and create a hole in the center to shape into bagels.

Bring a pot of water to a gentle simmer; add baking soda and barley malt syrup. Boil each bagel for 30 seconds on each side.

Transfer boiled bagels to the baking sheet. Optionally, sprinkle with everything bagel mix and bake for 25 minutes, rotating the tray halfway.

Let the bagels cool on a rack for at least 10 minutes before slicing and serving.