Pumpkin Seed Bagel Topping

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 4-6

Nutritional value per serving:

Serving size: 1 of 6
Calories 238, total fat 11 G., saturated fats 2 G., proteins 6 G., carbohydrates 36 G., fiber 3 G., cholesterol 0 mg, sodium 329 mg, sugar 15 G.

After making a pumpkin for an autumn craft or a fragrant pie, don't throw away the seeds. They make a wonderful, unique snack by toasting them with bagel topping. Soft, fluffy American bagels are loved most for the flavor imparted by a topping of poppy seeds, sesame seeds, coarse salt, dried garlic, and dried onion. To ensure the mixture adheres well to the seeds during baking, stir them into a beaten egg white. The egg white will set in the oven, and the pumpkin seeds will be coated in a wealth of flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup olive oil
1 medium pumpkin (about 4.5 kg)
2 teaspoons white sesame seeds
2 tsp black sesame seeds
2 tsp dried crushed garlic
2 tsp dried chopped onion
2 tsp poppy seeds
1 teaspoon coarse sea salt
1 large egg white

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 150°C. Line a baking sheet with parchment paper.
Cut a 25cm (10 in) circle out of the top of the pumpkin and remove the top. Scoop out the pulp and seeds with a large spoon and transfer to a bowl. Separate the seeds from the stringy pulp, then rinse them in a colander under cold water. Shake off excess water; do not dry the seeds with paper towels, or they will stick.

Spread the seeds in a single layer on the prepared baking sheet and bake until they begin to dry out, about 30 minutes.
Meanwhile, combine white and black sesame seeds, dried garlic, dried onion, poppy seeds and sea salt in a small bowl.
Whisk the egg whites in a bowl until foamy. Add the toasted pumpkin seeds and stir to coat completely. Add all of the toppings to the bowl and continue stirring until the pumpkin seeds are coated. Return them to the baking sheet and continue baking until golden brown, about 25 more minutes. Cool before serving.

Categories:

recipe / Gluten-free dishes / Calorie content of prepared meals / Quick snacks / Autumn dishes / Appetizers / Snacks / Pumpkin dishes / Food Network - recipes

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