Introducing: the Mufgel

The “mufgel” is exactly what it sounds like: a muffin-bagel hybrid. It was introduced in late July by Scot Rossillo, proprietor of The Bagel Store in Brooklyn, and the same culinary visionary who gave us the rainbow bagel.

 

For over a year, the croissant has had it’s time to shine with the invention of the “cruffin” (combination croissant/muffin) and the “cronut” (doughnut and croissant lovechild) and now it seems like it’s the bagel’s time to shine!

 

According to Gothamist, Rossillo was “inspired by a Quick Draw radio commercial which made fun of food crazes in New York City.” The ad makes fun of people in New York who line up for hours to wait for over priced, over hyped baked goods like the ones The Bagel Store sells, and coined the term “mufgel.”

Only 42 of these beauties are made per day and at $3.50 per, and they sell out each day.

 

They come in a variety of sweet and savory creations, and we’re in love with the idea of combining the best part of the muffin, the top, with the best part of a bagel, the delicious cream cheese you put in the middle of it.

 

The only problem is that the name needs a bit of work. Mufgel. There’s just something about the word “muff” that is so cringe. I would argue that it’s a worse word than ‘moist.’

Maybe we could work-shop the name? What about a buffin? Or perhaps The Bagel Store could give “the baggin” a try? That last one might cause some issues with The Lord of The Rings people but you get what I’m saying right?

 

Terrible name aside, you can’t deny that you would love to put this in your mouth on a Sunday morning after an especially eventful night before.

Sadly for now, you’ll have to plan a trip to New York if you want to try this baked good Frankenstein monster. But it looks like it’s totally worth it!

Filed under: bagel, baked-goods, Food, food-news, muffin, mufgel