Why You’ll Love Baked Mozzarella Sticks Recipe

You’ll love this recipe because:

It gives you that satisfying crispy exterior and oozy mozzarella pull you remember from classic mozzarella sticks — but baked instead of fried, making it a lighter option.
The ingredient list is straightforward and approachable (string cheese, flour, eggs, breadcrumbs, seasoning) so you can whip it up easily.
It’s fun to make (great for involving kids or for a party snack) and perfect for dipping in your favorite sauce.
You can prep ahead and freeze the coated cheese sticks, making it convenient for last‑minute snacks or entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Part‑skim mozzarella string cheese
All‑purpose flour
1 large egg
1 large egg white
Italian‑seasoned whole‑wheat breadcrumbs
Whole‑wheat panko breadcrumbs
Italian seasoning
Garlic powder
Olive‑oil cooking spray (or olive‑oil mister)
Marinara sauce or ranch dressing, for serving

Directions

Slice each piece of string cheese in half crosswise so you have 24 shorter sticks. Arrange them in a single layer on a parchment‑lined baking sheet or plate and freeze until completely solid (about 1 hour).
Place the flour in a shallow bowl. In a separate shallow bowl, whisk together the egg, egg white, and one tablespoon of water. In a third shallow bowl, combine the whole‑wheat breadcrumbs, panko breadcrumbs, Italian seasoning, and garlic powder.
Working in small batches (2‑3 sticks at a time), dredge each frozen cheese stick in flour, shaking off the excess. Then dip into the egg mixture, and next into the breadcrumb mixture, lightly patting to coat. Place the coated sticks on the prepared baking sheet. Repeat until all are coated.
Freeze the breaded sticks for at least 2 hours (or overnight) until firm. Do not skip this step — it’s essential to prevent the cheese from melting before the coating turns golden.
When ready to bake, preheat your oven to 400 °F (approximately 200 °C) and position a rack in the lower third of the oven. Line a large rimmed baking sheet with foil and coat with olive‑oil spray. Arrange the frozen cheese sticks on the sheet, leaving about ¾ inch between each. Lightly coat the tops of the sticks with olive‑oil spray or mist.
Bake for about 6‑8 minutes, until the coating is golden and the cheese is heated through. Remove from oven and let stand for about 3 minutes before serving warm with marinara sauce or ranch for dipping.

Servings and timing

Yields: 24 mozzarella sticks
Prep time: about 30 minutes (plus freezing time)
Cook time: about 7 minutes
Total time including freezing: roughly 3 hours 40 minutes

Variations

Use a block of mozzarella instead of string cheese: simply cut into ~4‑inch by ½‑inch sticks and proceed the same way.
Swap the seasoned whole‑wheat breadcrumbs for regular breadcrumbs or panko if you don’t have the whole‑wheat variety.
For gluten free: use a gluten free 1:1 flour substitute and gluten free breadcrumbs.
Try coating with different seasonings (e.g., smoked paprika, chili powder) to change the flavor profile.
Serve with a variety of dipping sauces beyond marinara or ranch — such as spicy aioli, garlic‑herb dip, or honey mustard.

Storage/Reheating

The mozzarella sticks are best enjoyed immediately after baking.
To store leftovers: place in an airtight container in the refrigerator. Reheat gently in a 350 °F (≈175 °C) oven until warmed through and coating is crisp.
For make‑ahead preparation: coat through the breadcrumb step, then freeze unbaked sticks (on a sheet pan until solid) and transfer to a zip‑top bag for long‑term storage (several months). Bake directly from frozen when ready.

FAQs

1. Can I make these mozzarella sticks without string cheese?

Yes — you can use a block of mozzarella cheese instead. Cut the block into 4‑inch by ½‑inch sticks and proceed with the recipe.

2. Can I skip the freezing step?

No — the freezing step (freezing the cheese sticks before coating, and again after coating) is important. Skipping it may cause the cheese to melt before the coating browns properly.

3. Can I make these in an air fryer instead of the oven?

Yes — they can be made in an air fryer. Since air fryer performance varies, monitor the first batch to judge timing and temperature.

4. Can I make them gluten‑free?

Yes — substitute gluten‑free 1:1 flour and gluten‑free breadcrumbs and panko. It should work well with trusted gluten‑free ingredients.

5. What dipping sauces work best?

Marinara sauce and ranch dressing are great options. You can also try garlic‑herb dip, spicy aioli, honey mustard, or your favorite dipping sauce.

6. Will the coating stick properly without eggs?

Eggs help the coating adhere. A version without eggs hasn’t been tested, and the panko may not stick well without them.

7. How do I keep them from sticking to the baking sheet?

Line the baking sheet with foil and coat it with olive‑oil spray or mist. Also, space the sticks about ¾ inch apart.

8. Can I prepare the breaded sticks ahead of time and bake later?

Yes — prepare through the breading step, freeze them, and bake directly from frozen when ready.

9. How long can I freeze the unbaked coated mozzarella sticks?

You can freeze them for several months after they’re coated and frozen solid. Store them in a zip‑top freezer bag.

10. Why did my coating fall off or the cheese leak out during baking?

Common causes include skipping the freeze steps, not freezing the cheese solid, or overcrowding. Make sure the cheese is fully frozen and the oven is at the correct temperature.

Conclusion

This baked mozzarella sticks recipe is a fun, satisfying way to enjoy that classic cheese‑stick treat with fewer worries about frying oil. With simple ingredients, some advance freezing, and a quick bake in the oven (or air fryer), you’ll get crunchy‑cheese‑pull goodness perfect for game day, snacks, or a crowd‑pleasing appetizer. Give it a try, and you may find yourself replacing the frozen store‑bought version with this homemade favorite.