Press release also said that "a key ingredient he proudly utilizes is the pure city water shipped directly from New York." OK, bakers: how much water would you need to ship down from New York to really do that?
Meanwhile, the author of "The Bagel: A Surprising History of a Modest Bread" chimes in on the whole issue of whether it's really about the water:
As to whether New York City water is the all-important ingredient — the bread scientists I consulted were not convinced.A good bagel place would certainly be a valuable addition to the midtown Miami area. Maybe everyone should save their efforts in trying to use, or recreate, New York water, and just focus on making a better bagel. Anticipated opening date: December 2009.