Crispy breaded cheese sticks that stretch for days
Baked Mozzarella Sticks
Prep Time
20 min
Cook Time
10 min
Total Time
1 hr
Servings
4
12 sticks
Difficulty
Easy
Cost
Budget
$
Baked Mozzarella Sticks
Crispy breaded cheese sticks that stretch for days
★4.3(15)
String cheese coated in seasoned Italian breadcrumbs and baked until the outside is crispy and the inside is melty and stretchy. Restaurant-quality at home without deep frying.
20m
Prep Time
10m
Cook Time
60m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
These baked mozzarella sticks deliver all the crispy, cheesy, stretchy goodness of the restaurant version without a drop of frying oil. The secret is freezing them before baking so the cheese melts slowly.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 12 string cheese sticks
- 1 cup Italian breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 cup Parmesan cheese, grated
- 1 cup marinara sauce for dipping
Instructions
- 1
Set up a breading station: flour in one dish, beaten eggs in another, breadcrumbs mixed with Parmesan in a third.
- 2
Dredge each string cheese in flour, dip in egg, roll in breadcrumbs. Repeat egg and breadcrumb step for a double coating.
- 3
Place breaded sticks on a parchment-lined baking sheet and freeze for at least 30 minutes.
- 4
Preheat oven to 425°F. Spray frozen sticks with cooking spray.
- 5
Bake 8-10 minutes until coating is golden and crispy but cheese is not leaking. Serve immediately with warm marinara.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
String cheeseBlock mozzarella cut into sticks
Block cheese works but melts faster—freeze longer
Italian breadcrumbsPanko with Italian seasoning
Panko creates an even crunchier exterior
Tips & Storage
Pro Tips
Double-breading is essential—the second coat creates a thicker barrier that keeps the cheese contained.
Don't skip the freezing step or the cheese will melt out before the coating crisps.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Freeze unbaked breaded sticks up to 3 months. Bake directly from frozen.
Reheating
Reheat in a 400°F oven for 5 minutes. Do not microwave—they will lose all crunch.
Nutrition Facts
Per serving (45mg) · 4 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates14g
Fat22g
Fiber580mg
Sugar1g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why did my cheese leak out?
- Either they were not frozen long enough or they baked too long. Freeze at least 30 minutes and watch closely.
- Can I air fry these?
- Yes—air fry frozen sticks at 390°F for 6-8 minutes until golden.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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