[Fassberg] says his water is actually better than the Brooklyn variety because he leaves out such less-than-desirable elements as lead and chlorine.
So, let me see if I can follow the logic of what this guy is claiming.
Brooklyn water makes the best bagels. To make the best bagels he uses water that is the same as Brooklyn water but leaves out lead, chlorine and any other things that might be in Brooklyn water that he thinks should not be there like protozoans, viruses, algae and their breakdown products.
So he doesn't really think it is necessary to duplicate Brooklyn water to make the best bagels. Hello!
For the record. I believe that if NY bagels are good (and not all of them are, there are plenty of crappy bagels made in NYC) their quality is almost entirely the result of what is left out (sugar, dough conditioners etc) rather than what is put in, flour quality and superior mixing, proofing, boiling and baking technique. What water you use is not irrelevant, but it is far less important than the other ingredients and the process by which the bagels are made. The same is true for pizza -that other product of NYC whose quality is often attributed to the type of water used.
When I was teaching Advanced Culinary Principles (a food science class) at CIA some of my students made bagels with water from Brooklyn, Miami, Chicago, Boston and Philadelphia. A blind tasting turned up no significant differences among them.