This Dave's Killer Bread bagel contains organic expeller pressed canola oil, a pro-inflammatory seed oil that disrupts omega fatty acid balance. The DIY version eliminates this seed oil by using organic grass-fed butter, creates the same ancient grains complexity with individually sourced organic flours, and removes any processing additives while maintaining the hearty 588-calorie density and signature nutty flavor profile.
Based on: Plain Awesome
· Makes 12 bagels
· Serving: 1 bagel (95g)
Why This Recipe is Seed Oil Free
Commercial Plain Awesome 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
450g (about 3.5 cups) · King Arthur Organic Bread Flour
Primary protein and gluten structure for chewy bagel texture
Feeds yeast and provides subtle sweetness matching original
Active dry yeast
7g (1 packet) · Red Star Active Dry Yeast
Leavening agent for proper rise and texture
Warm water
300ml (1.25 cups) · Filtered water
Hydrates flour proteins and activates yeast
Sea salt
12g (2 teaspoons) · Redmond Real Salt
Flavor enhancement and gluten development control
Organic apple cider vinegar
15ml (1 tablespoon) · Bragg Organic Apple Cider Vinegar
Provides tang and helps with dough conditioning
Organic cornmeal
30g (about 1/4 cup) for dusting · Bob's Red Mill Organic Cornmeal
Prevents sticking and adds authentic bagel shop texture
Instructions
Step 1. Begin by activating the yeast: In a large mixing bowl, combine the warm water (300ml, should feel comfortably warm to touch, around 105-110°F) with organic cane sugar (25g). Sprinkle the yeast packet (7g) over the surface and let sit for 5-8 minutes until foamy and doubled in size. If the yeast doesn't foam, start over with fresher yeast and check water temperature.
Step 2. Create the ancient grains flour blend: In a separate large bowl, whisk together the organic bread flour (450g), whole wheat flour (150g), dark rye flour (60g), spelt flour (40g), quinoa flour (30g), millet flour (20g), and vital wheat gluten (25g). This ensures even distribution of the grains. Add the rolled oats (80g) and sea salt (12g), whisking again to combine thoroughly.
Step 3. Mix the wet ingredients: To the activated yeast mixture, add the melted grass-fed butter (45g, cooled slightly so it doesn't kill the yeast) and organic apple cider vinegar (15ml). Stir gently to combine. The mixture should be pleasantly warm but not hot.
Step 4. Form the dough: Create a well in the center of the flour mixture and pour in the wet ingredients. Using a wooden spoon or your hands, mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. The ancient grains will give it a hearty, textured feel - this is correct.
Step 5. First rise: Place the dough in a lightly oiled bowl (use a small amount of olive oil), cover with a damp kitchen towel, and let rise in a warm spot for 60-90 minutes until doubled in size. The high grain content means this dough rises more slowly than white bread dough.
Step 6. Shape the bagels: Punch down the dough and turn out onto a clean surface. Divide into 12 equal pieces (about 80g each - weigh for consistency). Roll each piece into a ball, then poke a hole through the center with your thumb and stretch the hole to about 2 inches diameter. The hole will shrink during boiling and baking. Place shaped bagels on a cornmeal-dusted baking sheet, cover with a kitchen towel, and let rest for 20 minutes.
Step 7. Prepare for boiling: Bring a large pot of water to a rolling boil. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and dust lightly with cornmeal. The boiling step is crucial for authentic bagel texture - it gelatinizes the surface starches for that characteristic chewy crust.
Step 8. Boil and bake: Working in batches of 3-4 bagels, gently lower them into the boiling water using a slotted spoon. Boil for 60 seconds on each side (2 minutes total per bagel). Remove with the slotted spoon and place on the prepared baking sheet. Bake for 20-25 minutes until deep golden brown and hollow-sounding when tapped. The internal temperature should reach 200°F. Cool on a wire rack for at least 15 minutes before slicing - this prevents gumminess.
Storage
Store in an airtight container at room temperature for 3-4 days, or freeze for up to 3 months. Slice and toast directly from frozen. Best flavor and texture within 48 hours of baking. These bagels contain no preservatives, so they'll become stale faster than commercial versions but maintain superior nutritional quality.
Cost Comparison
Cost per serving (homemade)$0.75
Cost per serving (store-bought)$4.99
Savings85%
Significant upfront investment in specialty flours pays off over multiple batches. Most ingredients last for many batches, bringing per-serving costs down dramatically while providing superior nutrition and eliminating inflammatory seed oils.