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"  Is the crogel the next cronut? According to the Gothamist, the Crogel \u2014 a croissant-bagel mash up \u2014 was invented at Connecticut grocery store and bakery Stew Leonard&amp;#039;s. After much experimentation, the bakery workers figured out a method for combining the two breakfast breads: &amp;quot;shape croissant dough into the size of a bagel, then kettle boil and hearth baked it. Crispy on the outside... buttery and flaky inside!&amp;quot; While the crogel is missing the sweet on sweet and fried component that helped make the cronut famous, the new foodie innovation already has a competitor in Brooklyn, which leads us to believe that the trend will spiral out of control in no time. The Gothamist reports that The Bagel shop in Williamsburg, Brooklyn, has been making a similar creation for some time now, which they had dubbed the cragel. They are different from the crogel because a croissant is actually baked into the bagel itself. Which would you prefer, the crogel or the cragel? Do you think one of these will be the next big food trend? Find more great food content on Delish:   Search for the perfect recipe from our homepage Find out the latest food news Get a recipe book to save your favorite dishes Sign up for our free newsletters Check us out on Facebook, Pinterest, and Twitter  "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/food/news/a37807/crogels-croissant-bagels/?src=shelter_footer>