“Crozel” (croissant + pretzel) is a portmanteau food word that was introduced by Crumbs bakery in October 2014. The “crozel” came in a Nutella flavor.
 
         
Thrillist
CRUMBS IS REBORN, AND HERE’S THE NEW STUFF YOU CAN GET THERE
By ADAM LAPETINA
Published On 10/14/2014
@adamlapetina
(...)
Out of the ashes—er, crumbs of Crumbs’ reopening stunt, we’re getting two brand-spanking-new plays on the Frankenfood game: the baissant, which Crumbs says is a combination of a bagel and a croissant, and the crozel, which is a half-croissant half-pretzel hybrid that probably goes really well with ham and mustard. It also comes in Nutella flavor.
     
Business Insider
Crumbs’ Grand Reopening Doesn’t Address Two Of Its Biggest Problems
Hayley Peterson  
Oct. 14, 2014, 2:13 PM
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Aside from a couple new freezers and a new paint job, the first store to reopen - located on Broadway and 37th street in Manhattan — doesn’t look much different than it did several months ago.
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There’s also a Nutella Crozel, which is a chocolate-filled croissant-pretzel hybrid.
   
Twitter
Tom Gara‏
@tomgara
Reopened Crumbs is full of Frankenfood monsters: “Crozel” (croissant-pretzel), “baissant” (bagel-croissant) and more http://www.buzzfeed.com/sapna/crumbs-reopens-with-dippin-dots-bagel-croissant-hybrid#n58otc …
3:58 PM - 14 Oct 2014
 
15 October 2014, The Wall Street Journal (New York, NY), “As Crumbs Bakery Reopens, New Owners Hope to Taste Success; Crow Gathers in Manhattan Storefront to Welcome Back Crumbs Bake Shop” by Sara Randazzo, pg. A24, col. 3:
The new owners also concede that Crumbs’ reliance almost exclusively on cupcakes contributed to the chain’s downfall. On Tuesday, the desserts on display included cake pops, macaroons, a freezer full of Dippin’ Dots ice-cream snacks and two twists on the hybrid croissant trend: the crozel (croissant-pretzel) and the baissant (bagel-croissant).
   
16 October 2014, Washington (DC) Post, “Crumbs tries a comeback: Bagel + croissant = baissant” by Gail Sullivan, pg. ?:
That’s on top of Crumbs’s existing edible portmanteau, the Crumbnut, in addition to another new offering, the “Crozel,” a pretzel-croissant combination.
 
Is there anything you can’t cross a croissant with?
 
The New Yorker
Video: The Pretzel Croissant of City Bakery
By Sky Dylan-Robbins October 27, 2014
Innovation in food can arrive through careful contemplation and repeated experimentation, or, in the case of the pretzel croissant, through sudden curiosity. Eighteen years ago, a German graphic designer came to Maury Rubin, the owner of City Bakery, in search of kitchen space in which to launch a German-style-pretzel business. One day, as Adam Gopnik recounts in this week’s issue, “another baker sprinkled some of the rock salt with which she topped off her pretzels on the standard croissant, crossed its two legs to give it a pretzel shape, and a new thing was born.” Rubin himself was trained in France, and his croissants, which are baked throughout the day in a large kitchen across the street from the bakery itself, are formed using methods that would make the patissiers of yesteryear proud—with laborious butter turns and “a sort of medieval flogging.” Final flourishes add a pretzel-like crunch, and, as with the cronut, two worlds collide.
 
Twitter
Arvin Ong‏
@Chinoy76
The new pretzel croissant from #dunkindonuts #pretzelcroissant #pretssant #crozel https://www.instagram.com/p/BVhKW1AAqRh/
5:40 AM - 19 Jun 2017