Description
Enjoy a crunchy and flavorful snack with these homemade Everything Bagel Pumpkin Seeds. This recipe guides you through cleaning, boiling, seasoning, and roasting pumpkin seeds seasoned with the popular Everything But The Bagel blend, resulting in perfectly crispy and savory seeds—ideal for snacking, salads, or garnishes.
Ingredients
Scale
Pumpkin Seeds Preparation
- 1 large pumpkin (about 1 1/2 cups / approximately 225 g of seeds), raw, hulled
- 2 cups (480 ml) water
- 2 tablespoons (30 g) salt
Seasoning and Roasting
- 2 tablespoons (30 ml) olive oil, extra virgin, good quality
- 2 tablespoons (18 g) Everything But The Bagel seasoning (blend of garlic, onion, sesame seeds, poppy seeds)
Instructions
- Seed Extraction and Cleaning: 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, leaving behind as much of the pumpkin pulp as possible. Rinse the seeds thoroughly in a colander under running cold water, removing any remaining pulp and fibrous strands.
- Boiling Seeds: Pour the rinsed pumpkin seeds into a saucepan. Add 2 cups (480 ml) water and 2 tablespoons (30 g) salt. Bring to a boil over medium heat, then reduce the heat and simmer for 10 minutes. This boiling step helps retain moisture inside the seeds, making them extra crispy after roasting.
- Draining Seeds: Drain the simmered seeds well in a colander, shaking gently to remove excess water. Proper drainage is essential to ensure the olive oil and seasoning adhere evenly to the seeds.
- Seasoning Seeds: Transfer the drained seeds to a bowl. Add 2 tablespoons (30 ml) olive oil and 2 tablespoons (18 g) Everything But The Bagel seasoning. Stir thoroughly with a spatula to coat all seeds evenly, ensuring full flavor infusion.
- Arranging for Roasting: Spread the seasoned pumpkin seeds in a single layer on a large rimmed baking sheet. Even spreading prevents steaming and allows the seeds to roast evenly to a golden color and crunch.
- Roasting: Bake in a preheated oven at 375°F (190°C) for 25-30 minutes. Stir the seeds every 5 minutes with a spatula to avoid burning and promote even roasting. Remove when seeds are golden and crunchy.
- Cooling and Storing: Remove the baking sheet from the oven and allow the pumpkin seeds to cool completely. Cooling finalizes the crisping process. Store the cooled seeds in an airtight container to maintain freshness.
Notes
- Make sure to rinse the pumpkin seeds thoroughly to remove all pulp, which can burn during roasting.
- Boiling the seeds with salt is key to achieving a crispy texture.
- Stirring seeds every 5 minutes during roasting prevents burning and ensures even cooking.
- Use the Everything But The Bagel seasoning or create your own blend with garlic, onion, sesame, and poppy seeds.
- Store seeds in an airtight container to keep them crisp for up to two weeks.
