This new food hybrid may not pose a threat to the Cronut, but it's still pretty damn intriguing. Stew Leonard's, located in Connecticut, appears to have created the next 21st century breakfast food at its Norwalk, Conn. location with the Crogel. That's righthalf-croissant, half-bagel, all genius.

From Stew Leonard's:

Our Norwalk bakery is trying something new: Crogels! We shape croissant dough into the size of a bagel, then kettle boil and hearth baked it. Crispy on the outside..buttery and flaky inside!

Will this take off the same way the Cronut did? Probably not, but only time will tell.

[via Gothamist]

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