There's been a recent discussion on the Boston board (see link) comparing Boston and New York bagels. I think I have heard before that New York bagels are "the best" because of New York City's tap water. I am wondering if anyone knows what kinds of correlations there are between tap water and quality/consistency of bagels. Are there certain chemicals or minerals that affect the way bagels boil, taste or feel? Is some water better for boiling bagels than other water? Perhaps there is no correlation at all, but I am curious if anyone knows more about this.