Homemade Mozzarella Sticks: Crispy, Cheesy Perfection at Home

There’s nothing quite like a homemade mozzarella stick: a golden, crunchy exterior that gives way to an irresistibly stretchy, molten cheese center. Ditch the freezer aisle—this recipe is surprisingly simple and delivers far superior flavor and texture.

Why you’ll love this recipe:

• Ultra-Crispy & Cheesy: Double-breading and a hot fry seal in the cheese.

• Make-Ahead Friendly: Perfect for prepping ahead for parties.

• Customizable: Easily adjust seasonings or cook them in the oven or air fryer.

Ingredients

For the Sticks:

• 16 oz (450g) block whole-milk mozzarella (or 24 string cheese sticks)

• 1 cup (120g) all-purpose flour

• 3 large eggs, beaten with 2 tbsp milk

• 2 cups (200g) seasoned Italian breadcrumbs

• 1 cup (100g) panko breadcrumbs (for extra crunch)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• ½ tsp each dried oregano, black pepper, salt

For Frying & Serving:

• Vegetable, canola, or peanut oil for frying

• Marinara sauce or ranch for dipping

Essential Equipment

• Heavy-bottomed pot or Dutch oven

• Parchment paper

• 3 shallow bowls (for breading station)

• Baking sheet

• Slotted spoon or spider strainer

• Deep-fry thermometer (highly recommended)

  Instruction

  Step-by-Step Instructions

  1. Prep and Freeze the Cheese

  Cut the mozzarella block into ½” x ½” x 3½” sticks. If using string cheese, keep them whole. Place them on a parchment-lined baking sheet and freeze for at least 1 hour (or up to 24). This is the most important step to prevent a melted cheese leak!

  2. Set Up Your Breading Station

  Get three bowls ready:

  • Bowl 1: All-purpose flour.

  • Bowl 2: Beaten eggs and milk.

  • Bowl 3: Italian breadcrumbs, panko, and all spices (garlic powder, onion powder, paprika, oregano, pepper, salt). Mix well.

  3. Bread the Sticks (The Double-Dip Method)

  • Working with one frozen stick at a time, dredge it in flour, tapping off excess.

  • Dip it into the egg wash, ensuring it’s fully coated.

  • Roll it in the breadcrumb mixture, pressing gently to adhere.

  • Repeat: For a super-secure crust, dip it back into the egg wash and then the breadcrumbs a second time.

  • Place the breaded stick back on the baking sheet. Once all are breaded, freeze again for at least 30 minutes.

  4. Cook to Perfection

  For Frying (Recommended):

  1. Heat 2-3 inches of oil in a heavy pot to 350°F (175°C). Use a thermometer for accuracy.

  2. Working in small batches (4-5 sticks), fry for 2-3 minutes until deep golden brown. Don’t overcrowd the pot!

  3. Remove with a slotted spoon and drain on a paper towel-lined plate. Serve immediately.

  For Baking:

  • Preheat oven to 400°F (200°C). Place sticks on a parchment-lined tray, spray generously with cooking oil, and bake for 8-10 minutes, flipping halfway, until golden.

  For Air Frying:

  • Preheat air fryer to 390°F (200°C). Spray frozen sticks with oil and cook for 6-7 minutes, turning halfway, until crispy.

  Chef’s Notes & Tips

  • The Double Freeze is Non-Negotiable: This ensures the cheese doesn’t melt before the crust is golden.

  • Oil Temperature is Key: If the oil is too cool, the sticks will be greasy. If it’s too hot, the outside will burn before the cheese melts.

  • Make-Ahead: You can freeze the breaded, uncooked sticks for up to 3 months. Cook directly from frozen—no need to thaw!

  • Reheating: To reheat leftovers, use an oven or air fryer at 375°F for 5-7 minutes to re-crisp. Avoid the microwave.

  Fun Variations

  • Spicy: Add ½ tsp cayenne or chili powder to the breadcrumbs.

  • Stuffed: Wrap the cheese stick in a thin slice of pepperoni or prosciutto before breading.

  • Herbaceous: Add 2 tbsp of freshly chopped parsley to the breadcrumb mix.

  • Different Cheese: Try this with pepper jack for a kick!

  Enjoy your delicious, homemade creation!