How Mary Ting Hyatt of Bagelsaurus Makes the Best Bagels in Boston


StarChefs Bagels Have Not Gone Extinct in Boston

But that isn't even the best part of the story: more importantly, they are the brainchild of Cutty's kitchen manager Mary Ting Hyatt, who—having dreamed of owning her own bagel shop someday—is getting to build a reputation for herself and her bagels from within the comfortable and safe confines of her position at Cutty's, rather than.


Bagelsaurus owner Mary Ting Hyatt and husband Digital Commonwealth

Just spread a layer of soda on a foil-covered baking sheet and bake it at 250 to 300 degrees for an hour. You'll lose about a third of the soda's weight in water and carbon dioxide, but you gain a stronger alkali. Keep baked soda in a tightly sealed jar to prevent it from absorbing moisture from the air. And avoid touching or spilling it.


How Mary Ting Hyatt of Bagelsaurus Makes the Best Bagels in Boston Kitchn

Mary Ting Hyatt said from the kitchen of her successful Cambridge bagel bakery, Bagelsaurus. Dressed in her trademark hair wrap and a gray t-shirt advertising… Open in app


How Mary Ting Hyatt of Bagelsaurus Makes the Best Bagels in Boston Kitchn

What for Artisan bagels ($2.50 apiece) hand-shaped, boiled, and baked by Mary Ting Hyatt, who earned a cult following at her pop-up bagel shop at Brookline's Cutty's. Read full article. Get 6.


Table Talk Mary Ting Hyatt of Bagelsaurus

A Cambridge School of Culinary Arts graduate and former Clear Flour Bread pastry chef, Mary Ting Hyatt is the owner and driving force behind Bagelsaurus. The tiny but ever-packed bagel bakery got its start in 2013 as a weekly pop-up at Cutty's, where Hyatt was working as a baker. Snaking lines and perennial sell-outs inspired her to pursue.


Mary Ting Hyatt — the thirtyone percent

At Bagelsaurus in Cambridge, owner and baker Mary Ting Hyatt is still fermenting, shaping, boiling, and baking hundreds of sourdough bagels a day. Though these days, the operation is looking a bit different.


Bagelsaurus’s Mary Ting Hyatt on the art of running a small business

Owner Mary Ting Hyatt launched Bagelsaurus in 2013 as a weekly pop-up at Cutty's sandwich shop in Brookline. Motivated by the lack of bagel options in the Boston area, she built a following of 'sea salt bagel w/ honey-rosemary cream cheese' enthusiasts before pursuing her own shop in the city she calls home.


How Mary Ting Hyatt of Bagelsaurus Makes the Best Bagels in Boston

Mary's bagel recipe relies on a 34-year-old sourdough starter, which is admittedly unusual for bagels. The sourdough "gives a better flavor and a more open, irregular crumb," she says. High-gluten flour: Mary's bagels are made of a proprietary mix of flours, but the main element is high-gluten flour, which "contributes to the chew and.


Mary Ting Hyatt — the thirtyone percent

Owner Mary Ting Hyatt launched Bagelsaurus in 2013 as a weekly pop-up at Cutty's sandwich shop in Brookline. Motivated by the lack of bagel options in the Boston area, she built a following of 'sea salt bagel w/ honey-rosemary cream cheese' enthusiasts before pursuing her own shop in the city she calls home.


How Mary Ting Hyatt of Bagelsaurus Makes the Best Bagels in Boston

Great bagels don't skimp on the mix-ins and toppings, either. Mary's favorite bagel from her lineup, the Black Olive, is made with cured black olives. "They're already juicy," she says, "but they plump up even more in the oven.". You won't find wimpy sprinkled toppings on her bagels, either: her Sesame, Poppy Seed, and.


Pin on My Type Fantasy Ladyfriends

Now kitchen manager Mary Ting Hyatt is adding the same excitement to breakfast at the Brookline spot. In August, Hyatt, a Clear Flour Bread alum, began making bagels. Unlike New York or Montreal.


How Mary Ting Hyatt of Bagelsaurus Makes the Best Bagels in Boston

Hot Smoked: Everything Bagel, Hot Smoked Salmon, Cream Cheese, Pickled Red Cabbage, Fresh Dill, Red Onion Classic Jumbo: Pretzel Bagel, Fried Egg, Cabot Cheddar.


How Mary Ting Hyatt of Bagelsaurus Makes the Best Bagels in Boston

Bagelsaurus. Best of Boston winner, 2015, 2016, 2019 In the pre-COVID era, Mary Ting Hyatt's Cambridge bagel shop had such a monster-sized following that there were lines out the door.


How Mary Ting Hyatt of Bagelsaurus Makes the Best Bagels in Boston

Bagelsaurus owner Mary Ting Hyatt's final pre-pandemic meal was at Breadboard Bakery in East Arlington, a couple of miles from her seven-year-old bagel shop outside Porter Square in Cambridge.


StarChefs Baker Mary Ting Hyatt of Bagelsaurus Cambridge, MA

One person might be at home, though: owner Mary Ting Hyatt, mom to a 5-month-old baby boy. Since opening in 2014, Hyatt has scaled from six to 18 employees. Now, she has a team in place that.


Mary Ting Hyatt envisions a bagel shop for a postpandemic era The

The restaurant is gone now, but I can still taste it all. Bagelsaurus, 1796 Massachusetts Ave., Cambridge, 857-285-6103, bagelsaurus.com. In this week's Table Talk, Mary Ting Hyatt of Bagelsaurus.