The truth is there haven't been any "real" NY bagels since the bagel bakers union disappeared in the the mid '60s. There are few places that come close but most bagels in NYC are just as bad as in the rest of the country.
The water is the least of it. A real bagel is hand rolled then boiled, broiled, and baked. Nobody is willing to put in the labor anymore. All you get these days are rolls with holes.
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