No 😆, the holes/pores probably arise during the boiling step. Perhaps a higher hydration percentage than originally used - a low hydration dough can be difficult to work, in its own way, just as high hydration brings its own difficulties.

As for the use of "poisonous" seed oils, also not an issue: I wouldn’t expect to find any fat of any source in a real bagel — flour water salt. Flavor develops from the flour or combination of flours used, the additions that may be used in the boiling water. I think the traditional boiling water had some lye in it, I’ve heard use of brown sugar, molasses, baking soda, malt/malt extract - the purpose being to change the character of the exterior (crunchy) while making the interior chewy through a quick dip in boiling water plus { stuff }. Prolly why I enjoy baking so much - it’s chemistry plus ____ .

Me luvs a good bagel.

Shoot, almost forgot: protein percentage, and this I’d have to double check: you may want a low protein flour for bagels - you’re NOT trying for high gluten so a low protein, or at least a protein that doesn’t readily form gluten, should be ideal — hence, a chewy interior. Thinking about this, it actually makes sense; original bagels were of Eastern European design, a place where rye was well suited, rye doesn’t form gluten well and when it does it does so in the presence of an acid which would make sourdough, or naturally leavened dough, ideal. 🤔 I think I have a homework assignment. 💡