Homemade Mozzarella Stick Recipe

Name: Homemade Cheese Sticks Recipe
Prep time: 40 min
Cook time: 8 min
Total time: 528 min
Ingredients: 1 lb. whole milk mozzarella block; 3 cups plain panko breadcrumbs; 1/2 tsp EACH garlic powder, dried basil, dried parsley, salt, pepper; 1/4 tsp EACH dried thyme, dried oregano, paprika, onion powder; 3 large eggs; 1 tablespoon milk; 1/3 cup all-purpose flour; Vegetable oil for frying; Marinara sauce for dipping ((we like Rao's))

This foolproof Mozzarella Stick recipe delivers restaurant-quality crispy, golden cheesiness that my foodie critic husband declares is “100/10!”

It’s elevated with an expertly seasoned coating, panko breadcrumbs, and a double-dredging method for maximum crispiness that never leaks. Follow my tried-and-true techniques, tips, and step-by-step photos for fried, air-fried, or baked mozzarella sticks, and watch them disappear in minutes!

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top view of serving mozzarella sticks on a platter with marinara with a cheese stick pulled apart showing the melty cheese

You will love this Mozzarella Stick recipe!

These Mozzarella Sticks are the ultimate snack or appetizer, delivering everything you crave in every bite—crispy, golden exteriors, perfectly stretchy cheese, and unbeatable flavor! I’ve experimented with different cooking techniques, ingredients, ingredient ratios, etc., to bring you the ultimate tried-and-true recipe! Here’s why it’s the best:

Perfectly Seasoned for Flavor-Packed Bites: The breadcrumb coating is infused with seasonings, ensuring every bite is deliciously flavorful—no bland cheese sticks here!
Ultimate Cheese Pull: Slicing the mozzarella thinner means it melts by the time the exterior is crispy, resulting in gooey, stretchy satisfaction in every bite.
Crispy, Golden Perfection: Panko breadcrumbs deliver an ultra-crispy, golden crust that elevates these mozzarella sticks above the rest. But don’t worry, this panko actually sticks because it’s crushed before using.
Double Dredging for Success: A second coat of breading locks in the cheese and ensures maximum crunch without messy leaks.
Longer Freezing for Better Texture: Extended freezing time prevents the cheese from spilling out during frying for flawless results every time.
Baked Perfection: Toasting the panko with olive oil before baking the cheese sticks is a GAME CHANGER! It delivers extra crispy, golden texture with the satisfying crunch of frying.
Prep-Ahead Friendly: The mozzarella sticks can be frozen for up to 3 months before being cooked, offering a stress-free snack or appetizer—winning! 👏

showing how cheesy the mozzarella cheese sticks are by pulling a cheese stick apart

Mozzarella Cheese Sticks Ingredients

These homemade mozzarella sticks are made with just a few ingredients! Let’s take a closer look at what you need (measurements in the printable recipe card at the bottom of the post):

top view showing ingredients of mozzarella sticks: mozzaralle block, panko, eggs, spices and flour

Mozzarella: Use a high-quality whole milk mozzarella block for the creamiest, most satisfying cheese pull. You can use mozzarella cheese sticks, but they won’t taste or melt as well.
Panko Breadcrumbs: These Japanese-style breadcrumbs are known for their light, airy texture, which creates an extra crispy coating. You can find them near the breadcrumbs and coatings section of most grocery stores.
Eggs and Milk: This simple mixture acts as a binder, helping the breadcrumbs stick to the mozzarella for a sturdy coating that won’t break apart during cooking.
All-Purpose Flour: Coating the cheese in flour first creates a dry surface that helps the egg mixture adhere better.
Spices: A blend of garlic powder, dried basil, parsley, thyme, oregano, paprika, onion powder, salt, and pepper infuses every bite with complex, balanced flavor.
Oil: The best oils for frying have a high smoke point and neutral flavor, such as vegetable, canola, peanut, corn, or sunflower oil. Vegetable oil is my personal favorite for this recipe.
Marinara Sauce: A must for dipping! You can use your favorite quality store-bought marinara like Rao’s or Mutti, or make your own.

up close of homemade mozzarella sticks with a cheese stick pulled apart showing the cheesiness

How to Make Mozzarella Sticks

Let’s take a closer look at how to make mozzarella sticks with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Make the Sticks. Cut the block of cheese width-wise into ½-inch thick sticks. I had 28 pieces.

showing how to make mozzarella sticks by slicing a mozzarella block into sticks

Step 2: Crush Panko. Transfer the panko to a freezer-size bag. Using a rolling pin, crush the panko into fine crumbs-not into powder, but smaller crumbs so they will stick.

showing how to make mozzarella sticks by crushing the panko into fine crumbs

Step 3: Make the Stations. Transfer the crushed panko into a wide, shallow dish and mix in the spices. Whisk the eggs with one tablespoon of milk in a separate shallow bowl.

showing how to make mozzarella sticks by whisking the breadcrumbs with the spices in a bowl, and whisking the eggs with the milk in a second bowl

Step 4: Dredge in Flour. Transfer the flour to the bag you used to crush the panko. Add the cheese sticks, seal, and toss until coated.

showing how to make mozzarella sticks by dredging the cheese sticks in flour

Step 4: Bread the Sticks. Working with a few cheese sticks at a time, coat them in the egg mixture, let the excess drip off, then transfer them to the panko mixture. Using a clean hand, scoop the panko on top of the cheese sticks and press it firmly into the sticks until well coated on all sides, then transfer to a baking rack.

showing how to make mozzarella sticks by breading the cheese sticks in the egg mixture, followed by the panko mixture

showing how to make mozzarella sticks by laying the breaded sticks onto a baking rack

Step 5: Bread Again. After breading all the cheese sticks, repeat coating them in the egg, followed by the panko mixture for a second time, then transfer to the baking rack again. This creates a robust shell for better texture and prevents leaks while cooking.

showing how to make mozzarella sticks by breading the cheese sticks in eggs and panko for a second time

Step 6: Freeze. While you can freeze the sticks for as little as one hour, I HIGHLY recommend freezing them for 8-24 hours.

showing how to make mozzarella sticks by freezing on a baking sheet

Step 7: Fry (See Below for Air Fryer or Oven). Heat 2-3 inches of vegetable oil to 350°F in a heavy-bottomed saucepan or Dutch oven, or I love my frying pan. Fry the mozzarella sticks in batches for about 1 1/2-2 minutes until golden brown and the cheese is melted.

showing how to make mozzarella sticks by frying the mozzarella sticks until golden

Step 8: Drain briefly on paper towels in a single layer without touching.

showing how to make mozzarella sticks by draining the cheese sticks on paper towels

Step 9: Serve. Serve while still warm with your favorite marinara for dipping.

Air Fryer Mozzarella Sticks

To air fry homemade mozzarella sticks:

1. Preheat the air fryer to 390°F on the air fry setting for 5-10 minutes.
2. Arrange frozen, breaded sticks in a single layer in the basket without overcrowding. Spray lightly with cooking oil.
3. Cook for 5-7 minutes, flipping halfway, or until golden and crispy. If the cheese starts to escape-they’re done! Remove them quickly from the air fryer.

Baked Mozzarella Sticks

To bake homemade mozzarella sticks, I highly suggest toasting the panko before crushing:

1. Preheat the oven to 450 degrees F.
2. Add the panko to a large baking sheet (before crushing) and toss with ¼ cup olive oil until evenly moistened. Spread the panko into an even layer.
3. Bake at 450 degrees F for about 5-7 minutes or until golden, stirring halfway through cooking. Watch the panko for the last few minutes so it doesn’t burn.
4. Proceed with breading and freezing the breadsticks per recipe instructions.
5. Arrange the frozen, breaded sticks on a parchment-lined baking sheet. Bake for 8-10 minutes, flipping halfway, until golden and crispy. I suggest testing a cheese stick and cooking longer as needed.

a stack of homemade mozzarella sticks showing how crispy they are

TIPS for Making mozzarella sticks

Cut Mozzarella Evenly: Slice the block into uniform ½-inch thick sticks to ensure even cooking; otherwise, larger pieces won’t cook by the time the outside is crispy. I recommend using a ruler!
Freeze for Best Results: The longer you freeze the breaded cheese sticks, the less likely they will leak. I recommend at least 8 hours.
Use a Thermometer for Frying: Keep the oil at a steady 350°F to ensure golden, crispy sticks without undercooking or overcooking the cheese. I use this thermometer from Amazon.
If the oil is too hot, the cheese will leak before the outside is crispy.
If the oil isn’t hot enough, the mozzarella sticks can become greasy, with a soggy coating and uneven cooking. The cheese may melt and leak out before the coating crisps up, ruining the texture and flavor.
Work in Batches: Fry in small batches to maintain oil temperature and achieve consistent results. Continuously monitor the oil and adjust as needed.
Don’t Stack: Let fried sticks rest briefly on paper towels in a single layer to remove excess oil and stay crispy. If possible, don’t stack when serving (despite the pics) to maintain optimal crispiness.
Serve Warm: Enjoy immediately with marinara or your favorite dipping sauce while the cheese is still soft and melty. The cheese will begin to set pretty quickly after cooking.

Prep Ahead mozzarella stick recipe

The mozzarella sticks can be frozen for up to three months in a freezer-safe airtight container or freezer bag, then cooked directly from frozen per recipe instructions.

showing how to serve mozzarella sticks by dipping into marinara sauce

Cheese Sticks Recipe variations

Gluten-Free Option: Substitute gluten-free flour and panko. Aleia’s brand is super crispy!
Cheese Swaps: Use Monterey Jack, pepper jack, or sharp cheddar instead of mozzarella for different flavor profiles.
Spicy Sticks: For a kick of heat, add cayenne pepper or crushed red pepper flakes to the breadcrumb mixture or hot sauce to the egg mixture.
Parmesan Coating: Combine grated Parmesan with the breadcrumbs for extra savory richness.
Stuffed Variations: Insert slivers of jalapeño or sun-dried tomato into the mozzarella sticks for a flavorful twist.

top view of mozzarella sticks recipe with a cheese stick dipped in marinara

How to serve Mozzarella Sticks

Classic Pairing: Serve hot with marinara sauce for dipping.
Elegant Option: Garnish with fresh herbs and grated Parmesan for a polished look (pictured).
Gourmet Twist: Offer alongside garlic aioli, ranch dressing, or pesto for variety.
Party Platter: Arrange with other appetizers like hot wings, veggies, and ham and cheese sliders for a crowd-pleasing spread.
Cheese Lover’s Plate: Pair with assorted cheeses and crackers or on a charcuterie board or antipasto platter.

HOW TO STORE homemade cheese sticks

Refrigerate: Store leftover mozzarella sticks in an airtight container in the refrigerator for up to 3 days.

Freeze: For more extended storage, freeze fully cooked mozzarella sticks in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container for up to 3 months.

How to reheat mozzarella cheese sticks

Air Fryer: Preheat the air fryer to 350°F. Arrange mozzarella sticks in a single layer and heat for 3-5 minutes or until crispy and warmed.

Oven: Preheat the oven to 375°F. Place mozzarella sticks on a baking sheet lined with parchment paper and bake for 5-8 minutes, flipping halfway through, until hot and crispy.

Homemade Mozzarella Cheese Sticks FAQ

Do you have to freeze mozzarella sticks before frying?

Freezing mozzarella sticks before frying is essential because it helps prevent the cheese from melting and oozing out during cooking. When mozzarella is exposed to the high heat of frying without being frozen, it can soften and liquefy too quickly, breaking through the breading. For best results, freeze the sticks for at least 8-24 hours before frying.

Can you use string cheese as mozzarella?

Yes, you can use string cheese as mozzarella for homemade mozzarella sticks, but it isn’t as good as a whole milk mozzarella block for a few reasons:

•Texture: String cheese is ultra-processed and denser, so it doesn’t melt as smoothly or create that luxurious gooey pull you get with block mozzarella.
•Flavor: Whole milk mozzarella has a creamier, richer flavor than string cheese’s milder taste.
•Shape and Coating: Pre-formed string cheese sticks might not coat as evenly or thoroughly as custom-cut sticks from a block, leading to potential leaks during frying.

String cheese can work as a convenient option, but for the best texture and flavor, whole-milk mozzarella is the gold standard.

How do you keep mozzarella sticks from falling apart?

To keep mozzarella sticks from falling apart:

•Double-Coat with Breading: Dredge the cheese sticks in flour, then egg, and finally breadcrumbs. Repeat the egg and breadcrumb coating to create a thicker, protective shell.
•Freeze Before Frying: Freeze the coated mozzarella sticks for at least 1-2 hours (preferably 8-24 hours) to firm up the breading and prevent cheese leakage during cooking.
•Maintain Proper Oil Temperature: Fry at 350°F to ensure the breading crisps up quickly, forming a barrier before the cheese starts melting. If the oil is too cool, the breading may fall apart; too hot, and it may burn.
•Handle with Care: Avoid overcrowding the fryer and gently place the sticks in the oil to prevent knocking off the breading.

These steps help keep your mozzarella sticks perfectly intact and irresistibly gooey!

How to make mozzarella sticks in the air fryer?

•Preheat the Air Fryer: Set the air fryer to 390°F (200°C).
•Arrange: Line the frozen mozzarella sticks in a single layer in the basket, ensuring they don’t touch. Spray them lightly with cooking spray,
Cook: Air fry for 5-7 minutes, flipping halfway through, until golden and crispy.
•Serve: Enjoy warm with marinara sauce or your favorite dipping sauce.

How do you know when mozzarella sticks are done?

Mozzarella sticks are done when the breading is golden brown and crispy, and the cheese inside is melted but not oozing out. If cooking in the oven or air fryer, they typically take 5-7 minutes; for frying, about 1½-2 minutes. Watch closely near the end to avoid overcooking, as the cheese can begin to leak if heated too long.

up close of pulling mozzarella stick recipe apart showing the melty cheese

Looking for more Cheese Appetizers?

Mini Cheese Balls
Cheese Log
Bacon Ranch Cheese Ball
Bruschetta Cheese Ball
Pimento Dip
Nachos
Queso Blanco

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Tools Used in This Recipe

Cast Iron Deep Fryer 12 in.

Spider Strainer Skimmer Ladle

Instant Read Meat Thermometer

Rolling Pin

Baking Sheet and Rack Set

See Favorite Tools

Servings: sticks

Total Time: 8 48

Prep Time: 40

Cook Time: 8

Freezing 8

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Ingredients

1 lb. whole milk mozzarella block
3 cups plain panko breadcrumbs
1/2 tsp EACH garlic powder, dried basil, dried parsley, salt, pepper
1/4 tsp EACH dried thyme, dried oregano, paprika, onion powder
3 large eggs
1 tablespoon milk
1/3 cup all-purpose flour
Vegetable oil for frying
Marinara sauce for dipping (we like Rao's)

Instructions

MAKE STICKS: Cut the block of cheese width-wise (across the shorter side) into 1/2-inch thick sticks (see blog photos). I had 28 pieces.
CRUSH PANKO: Transfer the panko to a freezer-size bag. Using a rolling pin, crush the panko into fine crumbs—not into powder, but small crumbs so they will stick. NOTE: If baking, See Notes to toast panko before crushing.
STATIONS: Transfer the crushed panko into a wide, shallow dish and mix in the spices (keep the bag). In a separate shallow bowl, whisk three eggs with one tablespoon of milk.
DREDGE IN FLOUR: Transfer the flour to the bag you used to crush the panko. Add the cheese sticks, seal, and toss until coated.
BREAD THE STICKS: Top a baking sheet with a baking rack and set aside. Working with a few cheese sticks at a time, coat them in the egg mixture, let the excess drip off, then transfer them to the panko mixture. Using a clean hand, scoop the panko on top of the cheese sticks and press it firmly into the sticks until well coated on all sides, then transfer to the baking rack in a single layer.
BREAD AGAIN: After breading all the cheese sticks, repeat coating them in the egg mixture (you may need to whisk in another egg) and then the panko mixture for a second time. Then, transfer them to the baking rack again in a single layer without them touching. This creates a robust shell for better texture and prevents leaks while cooking.
FREEZE: Freeze them for 8-24 hours (this is a MUST, or the cheese will melt before the crumbs turn golden). If freezing longer, transfer the sticks to a freezer-safe airtight container or freezer bag and squeeze out the excess air.
HEAT OIL: (See Notes for the Air Fryer or Oven): Heat 2-3-inches of vegetable oil to 350°F in a heavy-bottomed saucepan or Dutch oven, or I love my frying pan (use a thermometer for fool-proof results).
FRY: Fry the mozzarella sticks in batches for about 11/2-2 minutes until golden brown and the cheese is melted, then drain in a single layer on paper towels. Monitor the oil’s temperature in between batches and adjust as needed.
SERVE: Serve while still warm with your favorite marinara for dipping. We like Rao's.

Notes

Air Fryer Mozzarella Sticks

1. Preheat the air fryer to 390°F on the air fry setting for 5-10 minutes.
2. Arrange the frozen, breaded sticks in a single layer in the basket without overcrowding. Lightly spray all sides with cooking oil.
3. Cook for 5-7 minutes, flipping halfway, or until golden and crispy. If the cheese starts to escape-they’re done! Remove them immediately from the air fryer.

Baked Mozzarella Sticks

To bake homemade mozzarella sticks, I highly suggest toasting the panko before crushing:

1. Preheat the oven to 450 degrees F.
2. Add the panko to a large baking sheet (before crushing) and toss with ¼ cup olive oil until evenly moistened. Spread the panko into an even layer.
3. Bake at 450 degrees F for about 5-7 minutes or until golden, stirring halfway through cooking. Watch the panko for the last few minutes so it doesn’t burn!
4. Proceed with breading and freezing the breadsticks per recipe instructions.
5. Arrange the frozen, breaded sticks on a parchment-lined baking sheet. Bake for 8-10 minutes, flipping halfway, until golden and crispy. I suggest testing a cheese stick and cooking longer as needed. If the cheese starts to escape-they’re done! Remove them immediately from the oven.