The saying "it's in the water" has long been used to explain the superior quality of New York's baked goods, particularly its bagels and pizza crusts. The tale suggests that New York City's tap water, with its unique mineral composition, is the secret ingredient that makes these foods so exceptional. However, this claim is more myth than fact.

 The origin of this wives' tale can be traced back to the early 20th century when New York became a hub for Jewish and Italian immigrants, many of whom were bakers. These immigrants brought their culinary traditions with them, and the bagels and pizzas they produced quickly became famous for their quality. To explain why these foods tasted so much better in New York than elsewhere, people began attributing the difference to the city's water. After all, New York's water supply is renowned for being some of the purest and best-tasting in the country, sourced from protected reservoirs in the Catskill Mountains.

  But while New York water may have a particular mineral balance, the idea that it makes or breaks a bagel or pizza crust is a stretch. The truth is, the techniques and recipes brought over by skilled immigrant bakers—coupled with New York's long history of artisanal baking—are what truly set these goods apart. The water story likely persisted because it added an element of mystique and local pride to the city's culinary identity.

 In reality, high-quality bagels and pizza can be made anywhere, provided the right ingredients and techniques are used. The myth that "it's in the water" is just that—a myth, perpetuated by those looking to romanticize the city's food culture and perhaps give New Yorkers a bit of bragging rights in the process.