Description
Enjoy a crunchy, savory snack with these Everything Bagel Pumpkin Seeds. Roasted to golden perfection and coated with a flavorful blend of garlic, onion, sesame, and poppy seeds, these pumpkin seeds make a perfect, healthy treat or salad topping. This recipe includes simple steps to clean, boil, season, and roast the seeds for optimal crispiness and flavor.
Ingredients
Scale
Pumpkin Seeds
- 1 large pumpkin (about 1 1/2 cups / approximately 225 g of seeds), raw, hulled
Boiling Liquid
- 2 cups (480 ml) water
- 2 tablespoons (30 g) salt
Seasoning
- 2 tablespoons (30 ml) extra virgin olive oil, good quality
- 2 tablespoons (18 g) Everything But The Bagel seasoning (blend of garlic, onion, sesame seeds, poppy seeds)
Instructions
- Prepare the Pumpkin Seeds: Cut the top off a large pumpkin using a sharp kitchen knife or serrated pumpkin carving knife. Scoop out the pumpkin seeds into a large bowl, trying to leave behind as much of the pulp as possible. Rinse the seeds thoroughly in a colander under running cold water, removing any residual pulp and fibrous strands to clean them completely.
- Boil the Seeds: Place the rinsed pumpkin seeds into a saucepan. Add 2 cups (480 ml) of water and 2 tablespoons (30 g) of salt. Bring the mixture to a boil over medium heat, then reduce to a simmer. Let it simmer for 10 minutes. This boiling step helps the seeds retain moisture inside, leading to extra crispiness when roasted.
- Drain the Seeds: After boiling, drain the seeds well in a colander, shaking gently to remove all excess water. Proper drainage makes sure the olive oil and seasoning will stick evenly to the seeds.
- Season the Seeds: Transfer the drained seeds to a mixing bowl. Add 2 tablespoons (30 ml) of extra virgin olive oil and 2 tablespoons (18 g) of Everything But The Bagel seasoning. Stir thoroughly with a spatula, making sure every seed is evenly coated with oil and seasoning for full flavor penetration.
- Arrange for Roasting: Spread the seasoned pumpkin seeds in a single layer on a large rimmed baking sheet. Spreading them evenly is crucial to prevent steaming and to allow them to roast uniformly, encouraging a golden color and crunchy texture.
- Roast the Seeds: Place the baking sheet in a preheated oven at 375°F (190°C). Roast the seeds for 25-30 minutes, stirring every 5 minutes with a spatula. This frequent stirring avoids burning and ensures even roasting of the seeds until they are golden brown and crunchy.
- Cool and Store: Remove the baking sheet from the oven and let the seeds cool completely on the pan. Cooling finalizes the crisping process. Once cooled, store the pumpkin seeds in an airtight container to keep them fresh and crunchy for snacking or garnishing.
Notes
- Use a fresh, large pumpkin to yield enough seeds for roasting.
- Boiling the seeds before roasting enhances crispiness by locking moisture inside.
- Stir seeds every 5 minutes during roasting to prevent burning and ensure even cooking.
- Allow seeds to cool fully to achieve maximum crunch.
- Store in an airtight container at room temperature for up to 2 weeks.
- Everything But The Bagel seasoning can be substituted with your favorite seasoning blend.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
