Put 4 cups water and ½ cup of sea salt in a large bowl.
Warm the water up in the microwave for 2-3 minutes.
Stir until most of the salt has dissolved. You may still have a little salt on the bottom but that is fine.
Add the pumpkin seeds and let soak for at least three hours.
Preheat oven to 350 degrees.
Pour the pumpkin seeds into a large colander to drain.
Spread the pumpkin seeds in a single layer on a cookie sheet.
Sprinkle two tablespoons of sea salt all over the pumpkin seeds and stir to evenly coat.
Place the cookie sheet in the oven and bake for 20-30 minutes depending on how large and how many pumpkin seeds you have. Every five minutes or so rotate the pan and using a spatula flip the seeds.
Bake until all seeds are dry. The shell should still be a pale white color. Do not allow the shell to brown.
Recipe Expert Tips
Soaking the seeds before rinsing is the easiest way to clean pumpkin seeds.
How to make salty roasted pumpkin seeds: There is a trick to getting really salty pumpkin seeds. Some people just sprinkle the salt on the pumpkin seeds after they have spread them out on a baking sheet.
The best way to get really salty pumpkin seeds is to soak the seeds in highly salted water first before roasting them.