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Cragel
Created by: Howcan Team
Ingredients
- 2 cups of all-purpose flour
- 1 tablespoon of granulated sugar
- 1 teaspoon of salt
- 1 packet of active dry yeast
- 3/4 cup of warm water
- 1/4 cup of unsalted butter, softened
- 1 egg, beaten
- 1 tablespoon of water
- 2 tablespoons of everything bagel seasoning
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of granulated sugar, and 1 teaspoon of salt.
- In a small bowl, dissolve 1 packet of active dry yeast in 3/4 cup of warm water. Let it sit for 5 minutes until foamy.
- Add the yeast mixture to the dry ingredients and mix until a dough forms.
- Turn the dough out onto a floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and divide it into 8 equal portions. Shape each portion into a ball and then flatten slightly to form a disc.
- Using your finger, poke a hole in the center of each disc and stretch it to form a ring shape.
- In a large pot, bring water to a boil and preheat the oven to 400°F (200°C).
- Carefully drop the cragels into the boiling water, 2-3 at a time, and boil for 1 minute on each side. Remove with a slotted spoon and place on a parchment-lined baking sheet.
- Brush the boiled cragels with a mixture of 1 beaten egg and 1 tablespoon of water, then sprinkle with 2 tablespoons of everything bagel seasoning.
- Bake in the preheated oven for 20-25 minutes, or until golden brown.
- Allow the cragels to cool for a few minutes before serving. Enjoy your homemade cragels for breakfast or brunch!
The Cragel, a delightful hybrid of a croissant and a bagel, first gained popularity in New York City in the early 2010s. This innovative pastry quickly became a sensation, with its flaky, buttery layers and chewy, dense interior. Chefs in trendy bakeries across the city began experimenting with different flavors and fillings, creating a variety of Cragel options, from classic plain to adventurous combinations like everything seasoning or chocolate chip. Today, the best Cragels can still be found in New York, particularly in artisanal bakeries in Brooklyn and Manhattan. The key to a perfect Cragel lies in achieving the ideal balance of crispy exterior and soft, doughy center. Whether enjoyed plain or as a sandwich, the Cragel continues to captivate food enthusiasts with its unique blend of textures and flavors.
55 min
8
320 calories
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