Pre-make the batter. It can hang out in the fridge, covered and the flour can really get hydrated, making the batter smooth. It’ll help the crispiness of the outsides.
Use a lot of oil. Oil is what is going to make the outsides crispy and easy to flip.
Use a generous amount of batter. Professional takoyaki vendors almost always overfill the takoyaki cavities and stuff the excess inside the ball so that each ball is perfectly round. Top up the batter if needed.
Move the balls around. After the takoyaki are lightly grilled and hold their shape, move them around the pan. Lots of home takoyaki pans are uneven so moving them around with help with browning.
Kewpie mayo. This is essential to finishing off your takoyaki. Gives takoyaki that iconic look.
Bonito flakes. These flakes are what make your takoyaki look like it’s dancing! They are delicate, paper thin shaved dried fish that wave around from the hot steam of the takoyaki. They are super savory.
Seaweed. A little green sprinkle of powdered seaweed.

Preheat your oven to 390°F and lightly grease a 8” x 3” round cake pan with butter. Line the bottom with parchment paper.
Pour boiling water into a large bowl or pan, then sit a smaller mixing bowl inside. Add the cream cheese to the smaller bowl and let soften while you separate your eggs. When the cream cheese is soft, whisk until smooth and creamy, then stir in butter and milk until smooth and incorporated. Whisk in the yolks until smooth, then whisk in the sugar. Remove the bowl from the hot water bath and sift in the cake flour and cornstarch. Whisk until smooth.
Whip the egg whites with the cream of tartar until frothy and pale, adding sugar bit at a time until the whites are whipped into a glossy thick meringue that holds a soft peak. Be careful not to over whip.
Take 1/3 of the whipped egg whites and whisk it into the bowl with the yolks until completely incorporated. Add half of the remaining whites and whisk into the yolk batter, being careful not to deflate.
Transfer the egg yolk mixture to the remaining egg whites, whisk and then use a spatula to fold together. Pour the batter into the prepared cake pan – it should come up almost to the top of the pan, about 1/4 inch from the top. Tap the pan against the counter to release any air bubbles.
Place a kitchen towel into a large deep baking dish and place the cake pan on top (this ensures that the cheesecake doesn’t have any contact with direct heat), then put everything into the preheated oven and carefully pour hot water about 1 inch high.

Use a mixer or knead by hand, it’s up to you
mini pretzels are cute and you can eat more than one!
brush/dip the hot pretzels in melted butter for that Auntie Anne’s finish
always reheat your pretzels before eating for the ultimate pretzel experience: 5 minute in a 350° oven
you can freeze them, just toast them in 350° oven for 10-15 min or until heated through
make some beer cheese for dipping
try some other toppings other than salt: everything bagel spice, poppy seeds, sesame seeds, even cinnamon sugar
melt some cheese on top for a cheesy pretzel
I hope you guys make these! It’s my absolute favorite German pretzel recipe and reminds me of all the pretzels I ate while we were in Berlin a couple of years ago. Super traditional with just the right amount of pretzel-y flavor, soft and pillowy in some parts and denser and chewier in others. They’re the perfect combination of soft, chewy, and crisp.
Punch down to deflate and cut into 8 equal portions. Roll out each portion one at a time into into 12-16 inch long ropes by rolling with light pressure against the work surface with your palms from the center outwards. Keep the center thicker than the ends.
Go back to the first rope of dough and continue to roll each log out into 24-28 inch ropes.
Form the pretzels: position the rope into a U with the ends pointing away from you. Cross the ends over twice starting about three inches from the tips, then bring the ends down towards yourself and press into the U at 4 and 8 o’clock. Place the pretzels on the baking sheet about 1 inch apart, as you form them.

I like the finish this layer with something sticky or creamy to help the top tortilla hold (for example, avocado).

Adding guacamole to vegan crunchwrap supreme.

Place a smaller tortilla on top to avoid spillage.

Adding tortilla to vegan crunchwrap supreme.

Get foldin. Basically you want to pull the edges in towards the center, one over the other.

Folding up tortilla for vegan crunchwrap supreme.
Folding up tortilla for vegan crunchwrap supreme.

Vegan crunchwrap supreme cut in half.
And no one will fault you for adding extra cashew queso over the top or, let’s be real, just straight up DUNKING it.

Cashew queso on vegan crunchwrap supreme.
I can’t even. These are so good. Please make them. Everyone deserves this kind of vegan crunchwrap love in their lives.

You can see the original beefy-cheesy-yummy Crunchwrap Supreme recipe here.
If you want a tofu-free version of a vegan crunchwrap, check out our friend Beth’s vegan crunchwrap recipe!

Cashew Queso: Blend everything together aggressively until smooth!
Crunch Wrap Time: Lay a large tortilla on a flat surface. Layer: tofu, queso, crunchy stuff, and any other extras you want in there. Fold in the edges of the tortilla toward the center. Place in a hot oiled skillet, seam side down. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve!
NOTES
The equipment section above contains affiliate links to products we use and love!

FOR MEGA CRUNCHWRAPS (this is what I demonstrated in the post): Cut a few of the large flour tortillas so they are the same size as your tostadas. Then, once you’ve layered all ingredients, just place a small flour cutout tortilla on top and fold edges over that. This should buy you a little extra space for filling.

FOR MARINATED CABBAGE: I just tossed some thinly chopped cabbage with olive oil, salt, pepper, and vinegar to taste.

DESCRIPTION
This vegan crunchwrap is INSANE! You can stuff this bad boy with whatever you like – I made it with sofritas tofu and cashew queso. SO GOOD! Favorite vegan recipe to date.

INGREDIENTS
Spicy Sofritas Tofu

3 tablespoons olive oil
16 ounces extra firm tofu (press out some liquid first)
2 tablespoons taco seasoning (add about 1 teaspoon salt if it’s unsalted)
2 chipotle peppers, minced
1/3 to 1/2 cup salsa
Cashew Queso

1 cup cashews
1/2 cup water
1 can diced green chiles (or less, to taste)
1 teaspoon taco seasoning (add a pinch of salt if it’s unsalted)
Crunchwraps

huge burrito-sized flour tortillas
something crunchy: tostadas, tortilla chips or, dare I say, Doritos / Hot Cheetos (!!)
roasted vegetables
black beans
avocados
fresh stuff: tomatoes, cabbage slaw, lettuce, cilantro
salsa
Sofritas Tofu: Heat oil over medium high heat in a large nonstick skillet. Add tofu and break apart into crumbles. Add taco seasoning, salt, chipotles, and salsa. Get it all going in the pan, nice and hot. Finish by letting everything sit without stirring for another 10+ minutes (adding oil to prevent sticking as needed) until you get some nice browned, almost-crunchy pieces.

Cashew Queso: Blend everything together aggressively until smooth!
Crunch Wrap Time: Lay a large tortilla on a flat surface. Layer: tofu, queso, crunchy stuff, and any other extras you want in there. Fold in the edges of the tortilla toward the center. Place in a hot oiled skillet, seam side down. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve!
NOTES
The equipment section above contains affiliate links to products we use and love!

FOR REGULAR SIZE CRUNCHWRAPS: Keep your filling amounts minimal. It is very common to run into the issue of overflow, in which case, you can a) reduce filling amounts, b) fold it up as-is and hope for the best – I found even half-closed crunchwraps still grilled up nicely, c) break your tostadas into smaller pieces to allow you more space, or d) make a MEGA CRUNCHWRAP. See next note.

FOR MARINATED CABBAGE: I just tossed some thinly chopped cabbage with olive oil, salt, pepper, and vinegar to taste.

I like the finish this layer with something sticky or creamy to help the top tortilla hold (for example, avocado).

Adding guacamole to vegan crunchwrap supreme.

Place a smaller tortilla on top to avoid spillage.

Adding tortilla to vegan crunchwrap supreme.

Get foldin. Basically you want to pull the edges in towards the center, one over the other.

Folding up tortilla for vegan crunchwrap supreme.
Folding up tortilla for vegan crunchwrap supreme.

Hit up the skillet. Add a little oil or butter for good measure. Go for that crispy golden brown.

Browned vegan crunchwrap supreme.
And now crack it open and eat it.

Vegan crunchwrap supreme cut in half.
And no one will fault you for adding extra cashew queso over the top or, let’s be real, just straight up DUNKING it.

Cashew queso on vegan crunchwrap supreme.
I can’t even. These are so good. Please make them. Everyone deserves this kind of vegan crunchwrap love in their lives.

You can see the original beefy-cheesy-yummy Crunchwrap Supreme recipe here.
If you want a tofu-free version of a vegan crunchwrap, check out our friend Beth’s vegan crunchwrap recipe!

I like the finish this layer with something sticky or creamy to help the top tortilla hold (for example, avocado).

Adding guacamole to vegan crunchwrap supreme.

Place a smaller tortilla on top to avoid spillage.

Adding tortilla to vegan crunchwrap supreme.

Get foldin. Basically you want to pull the edges in towards the center, one over the other.

Folding up tortilla for vegan crunchwrap supreme.
Folding up tortilla for vegan crunchwrap supreme.

Hit up the skillet. Add a little oil or butter for good measure. Go for that crispy golden brown.

Browned vegan crunchwrap supreme.
And now crack it open and eat it.

Vegan crunchwrap supreme cut in half.
And no one will fault you for adding extra cashew queso over the top or, let’s be real, just straight up DUNKING it.

Cashew queso on vegan crunchwrap supreme.
I can’t even. These are so good. Please make them. Everyone deserves this kind of vegan crunchwrap love in their lives.

You can see the original beefy-cheesy-yummy Crunchwrap Supreme recipe here.
If you want a tofu-free version of a vegan crunchwrap, check out our friend Beth’s vegan crunchwrap recipe!

Cashew Queso: Blend everything together aggressively until smooth!
Crunch Wrap Time: Lay a large tortilla on a flat surface. Layer: tofu, queso, crunchy stuff, and any other extras you want in there. Fold in the edges of the tortilla toward the center. Place in a hot oiled skillet, seam side down. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve!
NOTES
The equipment section above contains affiliate links to products we use and love!

FOR REGULAR SIZE CRUNCHWRAPS: Keep your filling amounts minimal. It is very common to run into the issue of overflow, in which case, you can a) reduce filling amounts, b) fold it up as-is and hope for the best – I found even half-closed crunchwraps still grilled up nicely, c) break your tostadas into smaller pieces to allow you more space, or d) make a MEGA CRUNCHWRAP. See next note.

FOR MEGA CRUNCHWRAPS (this is what I demonstrated in the post): Cut a few of the large flour tortillas so they are the same size as your tostadas. Then, once you’ve layered all ingredients, just place a small flour cutout tortilla on top and fold edges over that. This should buy you a little extra space for filling.

FOR MARINATED CABBAGE: I just tossed some thinly chopped cabbage with olive oil, salt, pepper, and vinegar to taste.

DESCRIPTION
This vegan crunchwrap is INSANE! You can stuff this bad boy with whatever you like – I made it with sofritas tofu and cashew queso. SO GOOD! Favorite vegan recipe to date.

INGREDIENTS
Spicy Sofritas Tofu

3 tablespoons olive oil
16 ounces extra firm tofu (press out some liquid first)
2 tablespoons taco seasoning (add about 1 teaspoon salt if it’s unsalted)
2 chipotle peppers, minced
1/3 to 1/2 cup salsa
Cashew Queso

1 cup cashews
1/2 cup water
1 can diced green chiles (or less, to taste)
1 teaspoon taco seasoning (add a pinch of salt if it’s unsalted)
Crunchwraps

huge burrito-sized flour tortillas
something crunchy: tostadas, tortilla chips or, dare I say, Doritos / Hot Cheetos (!!)
roasted vegetables
black beans
avocados
fresh stuff: tomatoes, cabbage slaw, lettuce, cilantro
salsa
Sofritas Tofu: Heat oil over medium high heat in a large nonstick skillet. Add tofu and break apart into crumbles. Add taco seasoning, salt, chipotles, and salsa. Get it all going in the pan, nice and hot. Finish by letting everything sit without stirring for another 10+ minutes (adding oil to prevent sticking as needed) until you get some nice browned, almost-crunchy pieces.

Use a mixer or knead by hand, it’s up to you.
Mini pretzels are cute and you can eat more than one!
brush/dip the hot pretzels in melted butter for that Auntie Anne’s finish
always reheat your pretzels before eating for the ultimate pretzel experience: 5 minute in a 350° oven
you can freeze them, just toast them in 350° oven for 10-15 min or until heated through
make some beer cheese for dipping
try some other toppings other than salt: everything bagel spice, poppy seeds, sesame seeds, even cinnamon sugar
melt some cheese on top for a cheesy pretzel
I hope you guys make these! It’s my absolute favorite German pretzel recipe and reminds me of all the pretzels I ate while we were in Berlin a couple of years ago. Super traditional with just the right amount of pretzel-y flavor, soft and pillowy in some parts and denser and chewier in others. They’re the perfect combination of soft, chewy, and crisp.
Punch down to deflate and cut into 8 equal portions. Roll out each portion one at a time into into 12-16 inch long ropes by rolling with light pressure against the work surface with your palms from the center outwards. Keep the center thicker than the ends.
Go back to the first rope of dough and continue to roll each log out into 24-28 inch ropes.
Form the pretzels: position the rope into a U with the ends pointing away from you. Cross the ends over twice starting about three inches from the tips, then bring the ends down towards yourself and press into the U at 4 and 8 o’clock. Place the pretzels on the baking sheet about 1 inch apart, as you form them.

Preheat your oven to 390°F and lightly grease a 8” x 3” round cake pan with butter. Line the bottom with parchment paper.
Pour boiling water into a large bowl or pan, then sit a smaller mixing bowl inside. Add the cream cheese to the smaller bowl and let soften while you separate your eggs. When the cream cheese is soft, whisk until smooth and creamy, then stir in butter and milk until smooth and incorporated. Whisk in the yolks until smooth, then whisk in the sugar. Remove the bowl from the hot water bath and sift in the cake flour and cornstarch. Whisk until smooth.
Whip the egg whites with the cream of tartar until frothy and pale, adding sugar bit at a time until the whites are whipped into a glossy thick meringue that holds a soft peak. Be careful not to over whip.
Take 1/3 of the whipped egg whites and whisk it into the bowl with the yolks until completely incorporated. Add half of the remaining whites and whisk into the yolk batter, being careful not to deflate.
Transfer the egg yolk mixture to the remaining egg whites, whisk and then use a spatula to fold together. Pour the batter into the prepared cake pan – it should come up almost to the top of the pan, about 1/4 inch from the top. Tap the pan against the counter to release any air bubbles.
Place a kitchen towel into a large deep baking dish and place the cake pan on top (this ensures that the cheesecake doesn’t have any contact with direct heat), then put everything into the preheated oven and carefully pour hot water about 1 inch high.

Pre-make the batter. It can hang out in the fridge, covered and the flour can really get hydrated, making the batter smooth. It’ll help the crispiness of the outsides.
Use a lot of oil. Oil is what is going to make the outsides crispy and easy to flip.
Use a generous amount of batter. Professional takoyaki vendors almost always overfill the takoyaki cavities and stuff the excess inside the ball so that each ball is perfectly round. Top up the batter if needed.
Move the balls around. After the takoyaki are lightly grilled and hold their shape, move them around the pan. Lots of home takoyaki pans are uneven so moving them around with help with browning.
Kewpie mayo. This is essential to finishing off your takoyaki. Gives takoyaki that iconic look.
Bonito flakes. These flakes are what make your takoyaki look like it’s dancing! They are delicate, paper thin shaved dried fish that wave around from the hot steam of the takoyaki. They are super savory.
Seaweed. A little green sprinkle of powdered seaweed.