Description
Learn how to make perfect mozzarella sticks at home that don’t explode! Double-breading and freezing technique for crispy, gooey results every time.
Ingredients
Main Ingredients:
- 12 mozzarella string cheese sticks (or 1 lb block mozzarella cut into sticks)
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 1/2 cups Italian breadcrumbs (or panko for extra crunch)
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- Cooking spray or olive oil spray
For Serving:
- Marinara sauce for dipping
- Ranch dressing (optional)
- Garlic aioli or other dipping sauces
Instructions
- Set up breading station: Prepare three shallow bowls. Place flour in first bowl. In second bowl, whisk together eggs and milk. In third bowl, mix breadcrumbs, Parmesan, garlic powder, Italian seasoning, and salt.
- First breading: Take one cheese stick and coat completely in flour, shaking off excess. Dip in egg mixture, ensuring full coverage. Roll in breadcrumb mixture, pressing gently to adhere. Place on parchment-lined baking sheet.
- Bread remaining sticks: Repeat breading process with all cheese sticks.
- First freeze (critical): Freeze breaded cheese sticks for at least 30 minutes. This prevents cheese from melting during second breading.
- Double-bread: Remove sticks from freezer. Dip each stick back in egg mixture, then roll in breadcrumbs again. This double coating prevents cheese explosions during baking.
- Second freeze (must do): Return to freezer for at least 2 hours, or overnight. Sticks must be completely frozen solid before baking.
- Preheat oven: Heat oven to 425°F. Line a baking sheet with parchment paper and spray with cooking spray.
- Arrange and spray: Place frozen mozzarella sticks on prepared sheet with space between them. Spray tops lightly with cooking spray for golden color.
- Bake: Bake 8-10 minutes until golden brown. Watch carefully in final minutes – you’ll see cheese just starting to ooze at ends when they’re done.
- Cool briefly: Let cool 2-3 minutes before serving (cheese inside is extremely hot and will burn mouth).
- Serve immediately: Serve hot with marinara sauce, ranch, or your favorite dipping sauce. Cheese is at peak stretchiness when fresh from oven.
Notes
Double-freeze is essential: Don’t skip either freezing step or cheese will explode out during baking. First freeze (30 min) firms cheese for second breading. Second freeze (2+ hours) locks everything in place.
Timing matters: Watch carefully during last 2 minutes of baking. Window between perfect and cheese explosion is narrow.
Make-ahead friendly: Bread and freeze up to 1 month ahead. Bake directly from frozen when needed.
Air fryer method: Air fry frozen sticks at 390°F for 6-8 minutes, checking frequently.
Prevent sticking: Spray parchment paper and tops of sticks with cooking spray for best browning and easy removal.
String cheese vs block: String cheese is easier and already portioned. If using block mozzarella, cut into 3-4 inch sticks about 1/2 inch thick.
Storage: Once baked, best eaten immediately. Can refrigerate leftovers and reheat in 375°F oven for 5 minutes.
- Prep Time: 20 minutes
- Freezing Time: 2 hours 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 3 mozzarella sticks
- Calories: 285 Calories
- Sugar: 3g
- Sodium: 685mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 85mg