Originally Posted by larry_stewart
When making a sesame seed bagel, should you use toasted sesame seeds or untested ( which will get toasted during the baking process) ??
I just dont want already toasted sesame seeds to get too toasted and have that burnt flavor, yet, I also dont want the untoased ones not to get toasted enough as not to have a toasted sesame seed flavor.
A friend has relatives in South Korea who own a sesame seed farm. I was lucky enough to score the mother load of toasted sesame seeds from her, and now im just exploring ways to use them up ( other than taking a pinch every time I pass the jar of them).
I make bread often and when using seeds on the uncooked loaves or bread rolls I always use the untoasted variety,
Have you tried them toasted and scattered on breakfast cereal?