The Latest Cronut Victim: The Bagel

Ariel Knutson
Ariel Knutson
Arie was the Features Director at Kitchn. She lives in Los Angeles.
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published Jan 17, 2014
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(Image credit: Gothamist )

You might have thought (hoped, even) that the tale of the Cronut would end with 2013. Unfortunately you’d be very wrong to think this. While the Cronut hype might have slowed down, its legacy continues to infiltrate other, stranger foods. The latest victim? Meet the Crogel — a croissant + bagel crossbreed.

Late last week Gothamist reported that Stew Leonard’s bakery in Connecticut and Yonkers, New York, was selling their bagel-croissant hybrid, the Crogel.

→ Read more: Are You Ready For The Croissant-Bagel Hybrid: The Crogel? at Gothamist

This morning pastry is made by shaping croissant dough like a bagel and then kettle boiling and hearth baking it. The result is a something that’s crispy on the outside, and buttery and flakey on the inside. I hate to say it, but it does sound kind of magical.

The larger takeaway from the Crogel is that nothing is sacred when it comes to the Cronut’s continued domination. What will be next? Serious Eats started a great discussion earlier this week about real and imaginary potential croissants. It’s definitely worth checking out.

→ Read more: What Are Your Favorite Croissant Hybrids (Real or Imaginary)? at Serious Eats