Dave's Killer Bread Boomin' Berry bagels contain inflammatory seed oils (organic sunflower oil in dried fruit and organic canola oil in dough) that need elimination. This DIY version replaces all seed oils with coconut oil while maintaining the ancient grain blend, berry flavor, and nutritional profile using clean organic ingredients.
Based on: Boomin' Berry Organic Bagels
· Makes approximately 24 bagels
· Serving: 1 bagel (95g)
Why This Recipe is Seed Oil Free
Commercial Boomin' Berry Organic Bagels from Dave's Killer Bread often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic bread flour
1500g (about 12 cups) · King Arthur Organic Bread Flour
Primary structure and gluten development for chewy bagel texture
Ancient grain flour blend
300g (about 2.5 cups total: barley, rye, spelt, millet, quinoa) · Bob's Red Mill Organic Ancient Grains Flour or blend your own
Adds complex flavors, fiber, and nutrients matching the original grain profile
14g (2 packets) · Red Star Organic Active Dry Yeast
Leavening agent for rise and texture
Sea salt
18g (1 tablespoon) · Redmond Real Sea Salt
Flavor enhancement and dough strength
Organic apple cider vinegar
15ml (1 tablespoon) · Bragg Organic Apple Cider Vinegar
Improves dough texture and shelf life naturally
Instructions
Step 1. Combine 500ml (2 cups) warm water (110°F) with 30g (2 tablespoons) organic cane sugar and 14g (2 packets) active dry yeast in a large mixing bowl. Whisk gently and let proof for 5-10 minutes until foamy - this ensures your yeast is active and will create proper rise.
Step 2. In a separate large bowl, whisk together 1500g bread flour, 300g ancient grain flour blend, 60g vital wheat gluten, and 18g sea salt. Mix thoroughly to distribute ingredients evenly - uneven mixing leads to dense spots in the finished bagels.
Step 3. Melt 45ml coconut oil and let cool slightly. Add to the yeast mixture along with 15ml apple cider vinegar. The mixture should be warm but not hot (under 120°F) to avoid killing the yeast.
Step 4. Create a well in the dry ingredients and pour in the liquid mixture. Mix with a wooden spoon until a shaggy dough forms, then knead by hand on a floured surface for 8-10 minutes until smooth and elastic. The dough should pass the windowpane test - stretch a small piece thin enough to see light through without tearing.
Step 5. Gently fold in 200g dried cranberries and 100g dried blueberries, kneading just until evenly distributed. Over-kneading at this stage can break the fruit and create purple streaks.
Step 6. Place dough in an oiled bowl, cover with damp towel, and rise in warm place (75-80°F) for 1-1.5 hours until doubled. The first rise develops flavor and creates the proper texture.
Step 7. Punch down dough and divide into 24 equal portions (about 95g each). Roll each portion into a ball, then poke a hole through the center with your thumb and stretch to create a 2-inch diameter hole - bagel holes shrink during cooking, so make them larger than the final desired size.
Step 8. Place shaped bagels on parchment-lined baking sheets, cover with damp towels, and rise for 30-45 minutes until slightly puffy but not doubled. Bring a large pot of water to boil with 60g (4 tablespoons) organic cane sugar added - this gives bagels their characteristic shiny crust.
Step 9. Boil bagels in batches of 3-4 for 60 seconds per side, then immediately transfer to wire racks. Sprinkle tops with rolled oats while still wet from boiling. Preheat oven to 425°F (220°C).
Step 10. Bake for 20-25 minutes until golden brown and internal temperature reaches 200°F. Cool on wire racks for at least 30 minutes before slicing. Store in airtight container for up to 5 days, or freeze individually wrapped for up to 3 months.
Storage
Store at room temperature in airtight container for 5 days. Slice and freeze individually in plastic wrap, then thaw at room temperature for 30 minutes or toast from frozen. Homemade bagels have no preservatives so consume within recommended timeframe.
Cost Comparison
Cost per serving (homemade)$0.77
Cost per serving (store-bought)$1.50
Savings49%
Higher upfront ingredient cost due to organic quality, but significant per-serving savings. Bulk buying reduces cost further, and you control exactly what goes into your food.