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Bagels with a NY accent

At The Original Brooklyn Water Bagel Co., bagels are made with a special ingredient: “Brooklynized” water.

JohnTlumacki/globe staff

At The Original Brooklyn Water Bagel Co., bagels are made with a special ingredient: “Brooklynized” water.

JohnTlumacki/globe staff

The “Brooklynized” water.

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At The Original Brooklyn Water Bagel Co. in Framingham, bagels are golden, plump (one to two ounces larger than average), and authentically chewy on the inside, lightly crusty outside. Open since April, it’s the first Massachusetts bakery-cafe for the Florida-based business whose motto is, “It’s all about the water.” The secret, explains Framingham store owner Stephen Ashkinos, is what they call “Brooklynized” water (local water is treated to replicate the taste profile of New York’s). The shop sells 15 varieties of bagels ($1.09 each or $10.98 for a baker’s dozen) along with breakfast bacon, egg, and cheese and other sandwiches, such as tuna salad, sliced Nova, and corned beef. Iced coffee chilled with frozen coffee cubes (called the “Cubsta”) is a big hit, says Ashkinos. While you’re noshing, take a peek through the in-store window at the bagel forming machine, which cuts thick slabs of dough into small pieces that are stretched, curved, and shaped into rings. After proofing, they’re boiled and baked. Just like in New York.  The Original Brooklyn Water Bagel Co., 341 Cochituate Road, Framingham, 508-875-0007; www.brooklynwaterbagels.com.

 LISA ZWIRN

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