Dave's Killer Bread's everything bagels contain organic expeller-pressed canola oil, a seed oil that contributes to inflammation. Our DIY version replaces this with avocado oil while maintaining the signature everything topping and high protein content from wheat gluten and seeds. The result is a cleaner bagel with superior ingredient quality.
Based on: Organic Bagels Epic Everything
· Makes approximately 12 bagels
· Serving: 1 bagel (95g)
Why This Recipe is Seed Oil Free
Commercial Organic Bagels Epic Everything 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.
Adds texture and fiber to match commercial version
Organic sunflower seeds
30g (about 3 tablespoons) · Eden Foods Organic Sunflower Seeds
Provides healthy fats, protein and crunchy texture
Instructions
Step 1. Dissolve yeast: In a large mixing bowl, combine 360ml warm water (105-110°F) with 24g organic cane sugar. Sprinkle 7g active dry yeast over the surface and let stand for 5-8 minutes until foamy. This proves the yeast is active - if no foam appears, start over with fresh yeast.
Step 2. Mix dry ingredients: In a separate bowl, whisk together 450g organic bread flour, 150g organic whole wheat flour, 45g vital wheat gluten, and 12g sea salt. This ensures even distribution of the gluten powder, which tends to clump.
Step 3. Form dough: Add the flour mixture to the yeast mixture along with 30ml avocado oil. Mix with a wooden spoon until a shaggy dough forms, then knead by hand for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky - add flour 1 tablespoon at a time if too wet.
Step 4. First rise: Place dough in an oiled bowl, cover with damp cloth, and let rise in a warm spot for 1 hour until doubled in size. The wheat gluten will create a strong, stretchy dough that holds gas well.
Step 5. Shape bagels: Punch down dough and divide into 12 equal pieces (about 95g each). Shape each piece into a ball, then poke a hole through the center with your thumb and stretch to form a 2-inch diameter hole. Place on parchment-lined baking sheets and cover with damp towels for 30 minutes.
Step 6. Boil bagels: Bring a large pot of water to a rolling boil. Working in batches, boil bagels for 60 seconds per side. This creates the characteristic chewy crust. Remove with slotted spoon and place on wire racks.
Step 7. Add toppings and bake: Preheat oven to 425°F. While bagels are still damp from boiling, generously sprinkle both sides with everything seasoning, pressing gently to adhere. Sprinkle rolled oats and sunflower seeds over the top. Bake for 18-22 minutes until golden brown.
Storage
Store in airtight container at room temperature for 3 days, or freeze for up to 3 months. Toast before serving for best texture. No preservatives means shorter shelf life than commercial version.
Cost Comparison
Cost per serving (homemade)$0.60
Cost per serving (store-bought)$2.49
Savings76%
Significant upfront investment in organic ingredients, but each ingredient makes multiple batches. The avocado oil alone covers 33 batches, making subsequent batches much cheaper. Quality organic ingredients justify higher cost than mass commercial production.