Back in January, Zagat visited The Bagel Store in Brooklyn, NY for a video taste test of the cragel, a wondrous combination of croissant and bagel made in the spirit of the cronut. Now the trend has landed in the Bay Area: the venerable House of Bagels in the Richmond District has started baking up its take on the cragel ($3) and Zagat recently went in for another taste test.

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 of each in one bite.

The verdict: The cragel is worth seeking out, especially if you’re looking for something a bit more indulgent than your average East Coast-style bagel. We order it straight up, but can imagine it would be lovely toasted or with a schmear of cream cheese (note that all orders are to go). For now, the bakers are making about two dozen a day, so it’s a good idea to go early or call ahead if you’d like one. Don’t worry, you won’t have to wait in a big line. . . yet?

Insider tip: Grab a slice of cragel bread pudding ($2.95). It looks
tiny but packs a big punch with extra eggy goodness and piles of raisins hiding in between the layers. 5030 Geary Boulevard; 415-752-6000

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