Wawa Copycat Recipes

COPYCAT CHICKEN SALAD

Steps:

• Mix the first 7 ingredients; stir in chicken. Line 2 slices of toast with lettuce. Top with chicken salad and remaining toast.

HOMEMADE SOFT PRETZELS

Steps:

• Preheat oven to 475. Dissolve yeast thoroughly in 1/4 cup of warm water. Mix in 1 tsp white sugar. Leave for 5-10 minutes or until yeast becomes foamy.
• Stir in the additional 1 cup of water.
• Combine 4 cups of flour and salt.
• Mix to combine flour and salt mixture with yeast and water mixture. The dough should be stiff and smooth, not sticky. If needed, add more flour to reach this consistency.
• Knead the dough for 10 minutes or until it feels more elastic.
• Round the dough into a ball and place it back in the mixing bowl. Cover and place it in a warm area, allowing it to rise for 45 minutes to an hour.
• After dough has doubled in size, pinch off a small amount. Make a long coil for large homemade soft pretzels or short coils for pretzel knots.
• Make a heart shape or a figure 8 for regular pretzels and simply tie in a knot for mini pretzel knots. Wet the ends and pinch the dough a bit to get it to stick if needed.
• Place completed pretzel shapes on a baking sheet and allow to rise.
• Dissolve the baking soda in water on the stove top and bring it to a boil. I find a wider pot or even a wok works well for this, as the pretzels will float.
• Once the water comes to a boil, drop the pretzels in one at a time, one minute per side. (For the knots, you can put several in at a time.)
• Turn over after one minute.
• Remove and place on a cooling rack to dry off a bit.
• Once the pretzels have cooled for a moment, you can sprinkle Kosher salt if you please. (Add the salt too soon and it will melt. Add the salt too late and the dough will be dry and it won't stick.)
• Repeat for all remaining pretzels.
• Place all pretzels of the same size on a baking sheet.
• Place in oven and bake for 12 minutes for full-sized pretzels. Watch closely for soft pretzel knots as they are smaller and will likely take only 5 - 8 minutes.
• Remove from the oven when color matches a traditional soft pretzel. Cool and enjoy!

WAWA CHICKEN CORN CHOWDER RECIPE

Steps:

• Let the eggs harden in a saucepan and when they are ready let them cool. After that, first shell them and finally chop them. Meanwhile,clean the parsley and chop it.
• If you don't have it ready, prepare a chicken broth by simply cooking the chicken in salted water with the addition of onions, celeryand carrots. Once ready, strain the broth.
• Pour the chicken broth into a saucepan, bring it to a boil and add the boiled and chopped chicken breast, corn kernels, egg capellini, saffron and salt.
• Let them cook for a few minutes. When cooked, turn off theheat and complete by adding the chopped hard-boiled eggs and chopped parsley. Now pour the soup into the bowls and serve the dish hot.

COPYCAT PANERA TUNA SALAD SANDWICH

Steps:

• Mix tuna, mayonnaise, relish and mustard in a bowl.
• Refrigerate for at least 10 minutes.
• Serve on honey wheat bread with leaf lettuce, slice red onion and sliced tomato.

COPYCAT RESTAURANT STYLE BISCUITS

Steps:

• Preheat oven to 450 degrees.
• Mix together dry ingredients. Cut butter in thin slices and then cut into flour mixture using a mixer, by hand, or using other preferred method.
• Once butter is cut in, slowly add buttermilk a little at a time to incorporate into flour mixture. It is possible that you won't need the entire amount of buttermilk. Don't over-mix. Dough is mixed together when it starts to stick together and before it is all lumped together in one tidy ball (if using a mixer).
• Sprinkle a small amount of flour on a wood cutting board or counter and knead dough just a few times. Press dough out to 1/2 or slightly greater thickness, and then cut biscuits out with a biscuit cutter or jar.
• Bake biscuits for approximately 10-12 minutes at 450, checking on them after 8 minutes. Baking time will vary depending on type of baking sheet used as well as biscuit size. (I used a baking stone, and baked my biscuits for 12 minutes. Baking on stones typically adds slightly to the baking time.)