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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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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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The Spicy Cragel: Cragel with Chickpeas and Sriracha Instructions. STEP 1 Mash chickpeas with turmeric, salt and pepper. Add a little olive oil to achieve a smooth texture. STEP 2 Mash avocado with salt and pepper . STEP 3 Slice cragel in half and first add avocado then chickpeas to one half. STEP 4 Sprinkle with sriracha and put second cragel.
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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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Directions: 1. Heat oven to 375 degrees F. Spray cookie sheet with cooking spray. 2. In 2-quart heavy saucepan, heat 6 cups water to boiling. 3. Separate dough into 4 rectangles. Firmly press.
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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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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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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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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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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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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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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 taste: If you peel the top layers of twisted dough off, they are flaky, crispy and buttery like a croissant. Keep peeling and the flavor becomes. chewier, doughier, like a bagel shot through with an extra puff of air. Bite into the cragel and the overall effect is more bagel than croissant but you can taste the distinctive characteristics.
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So long were the queues outside his Soho bakery that one infamous Craig's List ad even offered fresh cronuts in exchange for sex. No wonder it spawned a thousand imitators, including the cragel, the crownie, the croll, the tacro and perhaps most horrifically, the California croissant, whose San Francisco creators didn't let the lack of a.
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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.
