A little bit of boiling is what a good bagel needs

In a new video, the American Chemical Society breaks down the chemistry of what makes New York bagels superior to the also-rans — the disappointing "bagels" you often encounter outside of New York that merely taste like bread with a hole in it. National Public Radio reports:

According to popular mythology, the uniquely superb texture of the New York bagel has to do with New York City's water — specifically, its low concentrations of calcium and magnesium, which make it softer.
But while New York's water does play a role in influencing bagel texture, the effect is actually pretty minor, according to the ACS video. Harder water toughens the gluten in the dough, while super soft water can make it goopy.
What's far more critical is the boiling.