Chompie’s and KCCP distribution announces the new ‘Cragel’

(Submitted photo)

(Submitted photo)

Chompie’s, Arizona’s NY Deli, reveals their newest creation, the ‘cragel.’ The rich and flaky cragel is a cross between Chompie’s famous “boiled then baked” NY bagel and a croissant.

“We thought about all the hype surrounding the cronut and we thought what a great idea to try our fantastic bagel dough and blend it with croissant dough. We played around with a few different amounts of each until we found the perfect match…half bagel and half croissant, or the ‘cragel,'” Executive Vice President and co-owner of Chompie’s Neal Borenstein, stated in a press release.

The cragel is made with all natural ingredients in a Pareve Kosher bakery. All natural margarine is folded into the cragel dough several times so that the dough can be as flaky as possible.

However unlike traditional bagels; the cragels are only boiled for a few seconds, which gives them a slight bagel-like texture, according to the release.

The cragels are then placed on a lined sheet pan and the tops are brushed with a egg wash before they go into the oven. They come out a beautiful golden brown in about 15 minutes, according to the release.

Cragels are made fresh daily and are available for purchase at Chompie’s four Phoenix area restaurants.  Bulk cragels are also available for grocers.

For more information on the cragel go to http://www.Chompies.com.

 

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