Cragel

“We started working on the cragel as soon as we heard about the Cronut,” said Jenny Puente, a co-owner of House of Bagels in San Francisco.

> I didn't run across bagels in London, but I did find the Jewish ghetto / > (yes, that's what it's called) in Paris. OMG! If you think US bagels / > are bad, wait until you eat one of theirs. Those bagels are pastry; / > not even as close to a bagel as our steamed version is. :( / You're sure they weren't cragels? (croissant + bagel)

Chompie’s / Of course, there are the famous bagels, but this deli has a definite sweet side with in-house crafted napoleons, eclairs, rugelach, babkas and the customer favorite, cragel, a cross between a croissant and a bagel.

Well, we’ve had the cronut (croissant-donut hybrid), the cragel (croissant-bagel hybrid), the crookie (croissant-cookie), and now ... the kudossant, a croissant-waffle hybrid.

It offered an array of quirky concoctions, including the cragel, a cross between a croissant a bagel, which created some buzz in 2014, but mostly it sold simpler fare: traditional bagels with cream cheese, egg bagel sandwiches, coffee-the sort of thing locals picked up on their way to work.

In 2014, more variations to desserts were introduced, including the “duffin” (a doughnut and muffin), “scruffin” (a scone and muffin), and “cragel” (half of a bagel combined with half of a croissant).