Bagels Have Not Gone Extinct in Boston

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. 

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Baker Mary Ting Hyatt of Bagelsaurus

photos: will blunt

When the shelter-in-place order was instituted in Boston, Mary Ting Hyatt closed shop. “I thought we were closing for a week, maybe two,” says Ting Hyatt. “I remained hopeful longer than some, but then reality finally set in.

”April 1st, Bagelsaurus began doing weekly “stock-your-freezer” sales featuring pre-ordered bagel bundles with a mixed baker’s dozen plus two choices of cream cheese. They sold out in two minutes. The sale increased to twice a week, then thrice, with additional market items available for sale. By the end of May, Bagelsaurus opened daily with its regular (now limited) menu, available only for pre-order and pick-up. Here are the numbers that make Bagelsaurus roar.

Hot Smoked: Everything Bagel, Hot Smoked Salmon, Cream Cheese, Pickled Red Cabbage, Fresh Dill, Red Onion

2,500
Pounds of flour currently used in a week

1,700
Bagels sold per weekend day, pre-coronavirus

1,700
Bagels sold per weekday during limited operations 

450
Covers per weekend day, pre-coronavirus 

350
Pounds of cream cheese currently sold in a week (a notable increase from before the coronavirus, due to bulk orders)

300
Average covers per weekday, pre-coronavirus 

300
Current average covers

123
Dozens of bagels currently sold per weekend day

90
Additional minutes currently required to shape and bake a day’s worth of bagels, due to less staff, social distancing, and other precautions

interior of bagelsaurus

Classic Jumbo: Pretzel Bagel, Fried Egg, Cabot Cheddar, Mustard Butter, Ham, Roasted Tomato

50
On average, pounds of all salmon currently sold in a week

30
Age, in years, of sourdough starter

25
On average, pounds of hot smoked salmon currently sold in a week 

24
Hours bagel dough is fermented

17
Staff pre-coronavirus

16
Staff currently 

16
Bagel varieties pre-coronavirus, including pretzel, seeded wheat, black olive, onion, deli rye, cheddar garlic, chocolate-chip pretzel, plus the usual suspects and bialys

15
Dozens of bagels currently sold per weekday

9
Open hours per day, pre-coronavirus

7
Open hours per day, currently (reduced in order to devote more time to prepping and cleaning) 

7
Sandwich varieties, pre-coronavirus 

6
Current number of bagel varieties—plain, everything, sea salt, sesame, cinnamon raisin, onion now

5
Flavors of cream cheese available—plain, scallion, honey rosemary, veggie, spicy pepper

5
Sandwich varieties currently available (most popular is The Classic Jumbo: fried egg, cheddar, mustard butter)

3
Days it takes to make a batch of bagels

2
Times per day the started is fed

-25
Percent change in sales from pre-coronavirus era to June

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