Bring water and salt to a boil, and stir until the salt is completely dissolved. Pour over pumpkin seeds that have been placed in a bowl. Cover and stand at room temperature 12 to 24 hours.

Drain liquid from seeds. Spread seeds evenly in a single layer over a 10×15-inch baking pan. Bake in a 350-degree oven for 25 to 35 minutes (seeds that soak 24 hours require maximum time) or until seeds are dry and puffed (the kernel separates in the center); stir frequently.

Let cool, stirring occasionally. Store airtight. Roasted pumpkin seeds stay fresh up to 10 days.