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It’s got the texture and heft of a bagel, but the sugar coating and jam filling of a doughnut*. For added kick, you can toast it and apply cream cheese.
It would be called either “bagnut” or “doughngel”.
*or chocolate coating and custard filling
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Bagels and doughnuts - my two favorite food groups. However this doesn't sound appealing. I'd prefer the light fluffyness of a doughnut without the sugar and with the sourdoughness of a bagel. Regardless, you get a pastry sans hole. |
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Sorry. This looks like a croissant, but it has the spininess and smell of a fishbone. |
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You could continue the trend of putting toppings on only half the donut and instead have half the donut be half a bagel! |
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Would it be boiled/baked or fried? |
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<homer>Mmmm.... bagnut</homer> |
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Cedar, I think it would be boiled/baked in the style of a bagel, since that seems to be what gives a bagel its crusty-chewiness. |
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That and a lack of leavening. At least, calorically, they'd be a good match. |
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Have a croissand-wich. Or would it be sand-ssant? |
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Sounds delish!!!!! Really! If these ever become real, you've got yourself a taster |
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Sounds like something my wife would try to get
me to eat. But she'd fill it with spinach. I'm not
going there. I wanna bagel made out of meat, and
I don't want any damn sugar on it. There! |
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Sorry about the '-'. It's probably a good idea and
all, but I haven't seen a good bagel in about a
year, or a good doughnut since Krispy-Kreme
closed. If the real thing were an option, the
combination might seem more appealing. |
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(I enjoy both but not at the same time) |
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[Worldgineer] sourdough donuts exist (and are quite yummy). |
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