Tesco's original bagels contain rapeseed oil (canola oil), a highly processed seed oil linked to inflammation, plus artificial preservatives like calcium propionate. This DIY version replaces the inflammatory seed oil with organic butter for superior flavor and nutrition, eliminates all preservatives, and uses certified organic whole grain flours for better mineral content and fiber.
Based on: Tesco Original Bagels 5 Pack
· Makes approximately 20 bagels
· Serving: 1 bagel (85g)
Why This Recipe is Seed Oil Free
Commercial Tesco Original Bagels 5 Pack from Tesco 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.
The original Tesco Original Bagels 5 Pack may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic bread flour
680g (about 5.5 cups) · King Arthur Organic Bread Flour
Primary structure and protein base for chewy bagel texture
Organic rye flour
120g (about 1 cup) · Bob's Red Mill Organic Dark Rye Flour
Adds complex flavor, nutrition, and slight density characteristic of quality bagels
Boosts protein content and creates the signature chewy bagel texture
Organic malted barley flour
20g (about 2.5 tablespoons) · King Arthur Malted Barley Flour
Enhances fermentation, adds subtle malt flavor, and promotes golden browning
Organic apple cider vinegar
10ml (about 2 teaspoons) · Bragg Organic Apple Cider Vinegar
Natural preservative and pH modifier that improves dough texture and shelf life
Instructions
Step 1. In a large mixing bowl, combine 450ml (about 1.75 cups) warm water (105-110°F) with 40g organic cane sugar and 8g active dry yeast. Whisk gently to dissolve and let proof for 8-10 minutes until foamy and doubled in volume — this ensures your yeast is active and will properly leaven the bagels.
Step 2. In a separate large bowl, whisk together 680g organic bread flour, 120g organic rye flour, 15g vital wheat gluten, 20g malted barley flour, and 12g sea salt. Mix thoroughly to ensure even distribution — the vital wheat gluten tends to clump and needs proper incorporation for uniform texture.
Step 3. Melt 30g organic butter and let cool slightly. Add the melted butter, 10ml apple cider vinegar, and the activated yeast mixture to the flour blend. Using a wooden spoon or dough hook, mix until a shaggy dough forms — it will look rough and uneven at first.
Step 4. Knead the dough by hand on a lightly floured surface for 12-15 minutes until smooth, elastic, and slightly tacky but not sticky. The dough should pass the windowpane test (stretch a small piece thin enough to see light through without tearing). Proper kneading is crucial for bagel texture — under-kneaded bagels will be dense and heavy.
Step 5. Shape the kneaded dough into a ball and place in an oiled bowl. Cover with a damp towel and let rise in a warm location for 60-90 minutes until doubled in size. Punch down gently, then divide into 20 equal pieces (approximately 42g each). Shape each piece into a ball, then poke a hole through the center with your thumb and stretch to create a 2-inch diameter hole — the hole will shrink during boiling and baking.
Step 6. Arrange shaped bagels on parchment-lined baking sheets, cover with damp towels, and let rise for 30-45 minutes until slightly puffed. Meanwhile, bring a large pot of water to a boil and preheat oven to 425°F. Boil bagels 2-3 at a time for 1.5 minutes per side — this creates the characteristic chewy crust. Transfer boiled bagels back to parchment-lined baking sheets.
Step 7. Bake for 18-22 minutes until deep golden brown and hollow-sounding when tapped on the bottom. Cool completely on wire racks before slicing — cutting warm bagels will result in gummy texture. Store in airtight containers for up to 3 days at room temperature, or freeze for up to 3 months.
Storage
Store completely cooled bagels in airtight containers or bags at room temperature for up to 3 days. For longer storage, slice and freeze for up to 3 months. Toast directly from frozen for best texture. Without preservatives, these will stale faster than commercial bagels but maintain superior flavor and nutrition.
Cost Comparison
Cost per serving (homemade)$0.34
Cost per serving (store-bought)$0.85
Savings60%
Initial ingredient investment is higher upfront ($71.87 total), but ingredients cover multiple batches. The per-bagel cost becomes incredibly economical after the first few batches, plus you get superior organic quality without inflammatory seed oils or preservatives.