RECIPE: Soft Pretzel Stadium Pockets

In a large bowl, combine finely chopped brats, peppers & onions and shredded cheese. Lay out empanada wrappers on a clean surface. Place a portion of filling in the center of each wrapper, leaving a clean border. Fold into a half-moon, pressing out excess air, and seal tightly. Crimp edges with a press or using a fork.

Bring 8 cups of water to boil. Carefully add baking soda, stirring to dissolve. Reduce to water to a gentle boil. Working in small batches, lower empanadas into the baking soda bath. Poach for 20–30 seconds, turning once, until slightly puffed and the exterior becomes tacky.

Remove with a slotted spoon and place on a parchment-lined sheet tray. Let excess moisture drain. (This alkaline bath creates the signature pretzel color, flavor, and chew during the final cook).

Fry the pretzel-coated empanadas to order turning as needed, until deep golden brown and crispy with a pretzel-style crust. Remove from the fryer oil and drain well, finishing with a light sprinkle of   salt if desired. Serve hot with kraut aioli.