Description
A straightforward approach to making everything bagel pumpkin seeds with precise steps for a crunchy, savory snack.
Ingredients
Scale
- 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
- 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
- Step 1: Cut the top off a large pumpkin using a sharp kitchen knife or serrated pumpkin carving knife. Scoop out pumpkin seeds into a large bowl, leaving behind as much of the pumpkin pulp as possible. Rinse seeds thoroughly in a colander under running cold water, removing any remaining pulp and fibrous strands.
- Step 2: 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 step is essential to achieve extra crispiness by retaining moisture inside the seeds.
- Step 3: Drain the simmered seeds well in a colander, shaking gently to remove excess water. Proper drainage ensures the olive oil and seasoning cling effectively.
- Step 4: 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.
- Step 5: Spread the seasoned pumpkin seeds in a single layer on a large rimmed baking sheet. Even spreading is critical to prevent steaming and to allow roasting that produces a golden color and crunch.
- Step 6: 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 to roast evenly. Roast until the seeds are golden and crunchy, which indicates proper doneness.
- Step 7: Remove the baking sheet from the oven and allow the seeds to cool completely. Cooling completes the crisping process. Store seeds in an airtight container to maintain freshness.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 4 days to maintain crispness and flavor.
- Refrigeration: Store in an airtight container in the refrigerator for up to 14 days. Bring seeds to room temperature before serving.
- Freezing: Use a freezer bag or container and freeze for up to 3 months. Thaw at room temperature before serving.
- If seeds do not crisp up as expected, verify that the simmering step lasted a full 10 minutes after the water reached a boil.
- To prevent seeds from burning quickly or unevenly, stir every 5 minutes during baking for even roasting.
- If pulp remains on seeds after scooping, rinse under running water before boiling to improve texture and flavor.
- For even seasoning coverage, use a spatula to stir seeds thoroughly after adding olive oil and seasoning.
- If seeds remain chewy after baking, give additional bake time until they achieve a golden color (check at 25 minutes).
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg