SoHo may be home to Dominique Ansel’s famous Cronut but over in Brooklyn there’s another hybrid pastry coming to life: the Cragel.
Sold at The Bagel Store in Williamsburg, the Cragel is a half-bagel, half-croissant. It is made from two different batters and boiled before being baked just like traditional bagels. The Cragel has a fluffy interior and is “a little sweet and sticky on the outside,’’ the Gothamist reports.
The new pastry is the brainchild of Scot Rossillo, who experimented with prototypes for nine months before debuting his creation, according to Zagat. At the moment, the Cragel sells for $2.95, about half the price of a Cronut. Another bonus for the Cragel? You won't have to stand in line for hours to score one - at least for now.
Only time will tell if the Cragel will dethrone the Cronut as the King of Pastries. Of course, the Cronut faces fierce competition from other look-a-like pastries and new ones like the Nuage, a meringue and whipped cream 'Cloud Cake.'
Does this bagel-croissant hybrid sound appealing to you? Express yourself in the comments below.
Dominique Ansel's Cronut
