Feb 16

awards-watching snack

We are well and good into awards season. Anyone catch the Grammys last night (hello, Sam Hunt and Carrie Underwood’s chemistry, right)? And the Oscars are just around the corner. Between gown-watching, performance-judging and guessing the winners, we’re all. in. for awards season.

Something else we’re all in for? Cozying up on the couch with some bubbly and our friends, and making a night of it. Complete with epic snacks, of course. And when we need truly good recipes, we turn to our friends at Cava – they just get it.


Crazy Feta Soft Pretzel Knots (seriously)

Recipe content & images by Cava’s creative team


Crazy Feta Soft Pretzel Knots with Greek Yogurt Hummus

for pretzels:
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (2 1/4 teaspoons)
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water
1/2 cup baking soda
1 whole egg, beaten
Coarse sea salt

for Crazy Feta filling:
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
1/2 cup Cava Crazy Feta
1/2 cup shredded mozzarella cheese
1/2 cup Greek yogurt
1/2 teaspoon pepper



Combine the warm water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

About 10 minutes before you’re ready to roll out the dough, make the filling: In a medium skillet, melt the butter over medium heat. Whisk in flour until it makes a paste (be careful not to burn the flour). Cook over medium-low heat for a minute or two, then pour in milk. Stir for one minute or so, until even. Add Crazy Feta and mozzarella, stirring until cheeses are melted. Stir in the Greek yogurt until smooth.

Preheat the oven to 425 degrees Fahrenheit. Bring a large pot of water to a boil.

Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 11×3 inches). Spread about 1 1/2 tablespoons Crazy Feta filling along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the filling inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling. Take the two ends of each filled cylinder and form into a circle that is overlapped by a couple of inches of dough on either side, twist the ends and lay over the opposite side to form a pretzel shape and press to seal.

Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 2 at a time for 30 seconds. Remove with a large flat slotted spatula. Place 4 pretzels on each baking sheet, brush the tops with egg wash and season liberally with sea salt. Bake for 25 to 30 minutes or until pretzels are golden brown.