New York is known for having the bagels and pizza, and no, it’s not just hype anymore.

People have long believed that New York City's tap water is to thank, and now we have scientific proof to back that theory up.

As this wonderfully informative video below discusses, water is certainly a key ingredient in this city's great-tasting bagels, but diligence and methodology is as well. Did you know the mineral content in water absolutely matters, as it affects the dough's gluten?

[anad]

Watch the video in its entirety below, which also shares some secrets to making the perfect bagel.

Now can you say, "Yum!?"

[via YouTube]