Cut the top of the pumpkin off using a sharp kitchen knife or a serrated pumpkin carving knife.
Scrape away the pumpkin seeds and scoop them out of the pumpkin leaving behind as much of the pulp as possible.
Put the seeds in a colander and rinse under running water while removing any remaining bits of pumpkin pulp and fibrous strands.
Pour the pumpkin seeds into a saucepan. Add the water and salt. Bring the water to a boil over medium heat. Turn down the heat and simmer for 10 minutes. Drain well.
Transfer the seeds to a bowl and add olive oil and everything bagel seasoning. Stir to coat.
Spread in a large rimmed baking sheet. Bake at 375˚F for about 25-30 minutes. Stir every 5 minutes roasting until golden and crunchy. Store the pumpkin seeds in an airtight container.
Video
Notes
Storage
Store in an airtight container in the pantry for up to 2 weeks.