Meet the cragel, shown at left, the latest food hybrid. It's a croissant bagel, of course, just like a cronut is a croissant donut. Brooklyn's The Bagel Store recently came out with the latest and greatest and, apparently, can't keep the $2.95 wonders on the shelves. Connecticut's Dominique Ansel is credited with the cronut, and has also developed his version of the cragel, called the crogel, which seems to be as popular as the cragel. Are you confused yet? Hungry?
Personally, I'm intrigued. Bagels and donuts, although delish, do seem to sit like cannonballs in one's stomach. Great taste, less filling, anyone? Hmmm, I think someone has already coined that slogan. In any case, I look forward to such delights hitting Midwestern shelves. Meanwhile, has anyone had a taste of these goodies? If so, what do you think?