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A Cragel is the brainchild of The Bagel Store in Williamsburg, Brooklyn (though Norwalk, Conn., grocer Stew Leonard has a variation of it). It's a half croissant, half bagel and apparently "100.

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Jan 14, 2014. Get 'em while they're hot and there's no line! The Crogel is the latest doughy breakfast hybrid inspired by Dominique Ansel's Cronut, and the lucky folks in and around Norwalk, CT.

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Sold only at its two locations in Brooklyn for $2.95 (P130+), the cragel was the concept of owner or “chief bagel officer†Scot Rossillo, who took nine months to develop the recipe and.

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The cragel is more of a pastry in the sense that it is sweet, doughy, and quite moist.'. In fact, some even considered it better than a traditional bagel because it is lighter. Stars at the.

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"The Cragel is the marriage of a croissant and a bagel," Ross Helrich, who is an assistant to The Bagel Store's owner, told TODAY.com. "It's 100 percent happiness."

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Rossillo said it took nine months to develop the recipe and the final product "happily marries" the croissant and the bagel. And you don't have to live in Brooklyn to enjoy the cragel. It can now.

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The Bagel Store's latest offering can only be described as a flakey, buttery treat, and we can't wait to get our paws on one. The Williamsburg hot spot sells the hybrid for $2.95 — a full two.

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A fashion magazine introduced the CRAGEL or CROGEL (whichever you may call in English but pronounced the same in Jan-glish), a croissant and bagel - hybrid bread and bread fans are already looking for small boulangeries that may sell a homemade CROGEL. Unfortunately not yet except for a convenience store (Lawson) which is far beyond what is.

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How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion.. Co-host Sunny Anderson firmly believes that real girlfriends share calories, so she's bringing two of the hottest new desserts for Rachael and the audience to try! First up: the "Cragel," a croissant-bagel combination that's capitalizing on the "Cronut" trend.

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Williamsburg's Own Croissant-Bagel Hybrid: The Cragel - Gothamist. Gothamist is a non-profit local newsroom, powered by WNYC.

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A Cragel was created at The Bagel Store in Williamsburg, Brooklyn. It's a half croissant, half bagel, and the store says it is "100 percent happiness.". It's not really a bagel - it's a croissant with the ends smooshed together to make a perfect circle instead of the traditional crescent shape, the flaky texture and layered.

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Follow @andytheohrFirst there was the plain cragel. Now, seven months and six varieties later, the House of Bagels in San Francisco has introduced the pumpkin pie cragel — just in time for Halloween and Thanksgiving. The first ones hit the display case last week. "The moment we put them out they were gone," said co-owner Jenny Puente.

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According to the. Gothamist, the Crogel — a croissant-bagel mash up — was invented at Connecticut grocery store and bakery Stew Leonard's. After much experimentation, the bakery workers.

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The Cragel was born out of Brooklyn bakery shop The Bagel Store and is the brainchild of bakery owner Scot Rossillo, a god amongst men. It is 50% bagel, 50% croissant, 100% carbohydrates and all.

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All the same, House of Bagels' dough recipe was initially carried over from Brooklyn, and there were approximately zero bagel shops in San Francisco before they opened in 1962. In other words, even for skeptics unwilling to monkey around with the DNA of a perfectly fine breakfast treat, the cragel has a pedigree and you should give in and try.

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VIDEO RECIPE CAN BE FOUND HERE: Mix flour and salt into a mixing bowl and make a hole in the center. Put milk, butter and granulated sugar in a saucepan and bring to a simmer under medium heat, stirring until butter is melted and sugar is dissolved. Add yeast and let sit for a few minutes. Add the egg, vanilated sugar, honey and lemon zest.