Introducing the Crogel: Part Bagel, Part Croissant

This piece was first published on The Jew and the Carrot blog at the Forward.

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The crogel is here. You can’t say you didn’t see it coming, what with all the hype last summer about the cronut. If someone could think of crossing a croissant with a donut, then it’s obvious someone else was eventually going to come up with a croissant-bagel hybrid.

We can thank Stew Leonard’s, the family-owned supermarket chain with four stores in Connecticut and New York, for the crogel. Stew Leonard’s has been baking croissants for thirty years, but on January 8, a baker named Tanya at the chain’s Norwalk store came up with the idea of marrying the French pastry with the Jewish roll-with-the-hole.

The baker took some regular croissant dough, fashioned it in to a bagel shape, kettle boiled it and then hearth baked it. And voilà — the crogel: crispy on the outside and flaky and buttery on the inside.

Click here to read more.

© 2014 Renee Ghert-Zand. All rights reserved.


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