Who: Mary Ting Hyatt
What: Bagelsaurus, a twice-a-week micro bagel-bakery currently selling out of sandwich shop Cutty's in Brookline
Where: Boston, Massachusetts
Ask Mary Ting Hyatt what makes a good bagel, and she'll give you a very specific answer: "A shiny, crisp, crackly crust that has great chew, but not necessarily dense." And she should know — for over a year she tested and tweaked what would become the signature bagel recipe of her mini bagel bakery, Bagelsaurus, which sells (or rather, sells out of) around 500 bagels every Friday and Saturday.
I admit I hadn't had a good bagel in Boston until I tasted Mary's bagels, so I was thrilled when she agreed to let me observe her bagel-making process one week. What makes her bagels so good? In short, high-gluten flour, a sourdough starter, and an overnight cold fermentation. Here's a look at her process:
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