Crispy Baked Mozzarella Sticks (Printable)
Golden crunchy exterior with melty cheese inside, baked to perfection for a lighter take on the classic appetizer.
# What You'll Need:
→ Cheese
01 - 14 oz low-moisture mozzarella cheese sticks (about 20 sticks)
→ Breading
02 - 2 large eggs
03 - 1/4 cup milk
04 - 2/3 cup all-purpose flour
05 - 1 1/2 cups panko breadcrumbs
06 - 1/2 cup fine dry Italian breadcrumbs
07 - 1/2 tsp garlic powder
08 - 1/2 tsp dried oregano
09 - 1/2 tsp dried basil
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
→ For Baking
12 - Olive oil spray
# How-To Steps:
01 - Line a baking sheet with parchment paper for freezing the cheese sticks.
02 - Slice mozzarella cheese into stick shapes if not pre-cut. Arrange sticks in a single layer on the prepared baking sheet.
03 - Freeze the arranged sticks for at least 1 hour until very firm. Freezing prevents cheese from leaking during baking.
04 - Preheat oven to 425°F. Place a wire rack on a second baking sheet and lightly coat with olive oil spray.
05 - Set up three shallow bowls: Bowl 1 with flour, Bowl 2 with whisked eggs and milk, Bowl 3 with panko, Italian breadcrumbs, garlic powder, oregano, basil, salt, and pepper mixed together.
06 - Working quickly with a few sticks at a time, coat each frozen mozzarella stick in flour, shaking off excess. Dip in egg mixture, then roll in breadcrumb mixture, pressing firmly to adhere. For extra crunch, repeat the egg and breadcrumb coating once more.
07 - Arrange breaded sticks on the prepared wire rack, spacing them apart to allow air circulation for even crisping.
08 - Generously spray the tops of all breaded sticks with olive oil spray to promote golden browning.
09 - Bake for 8-10 minutes, turning halfway through and spraying the other side with oil. Watch closely during the final minutes to prevent cheese from oozing out. Sticks should be golden and crisp.
10 - Let cool for 2 minutes before serving. This brief resting period allows the cheese to set slightly for better texture. Serve warm with marinara sauce.
# Expert Advice:
01 -
- The crunch is absurdly good for something that came out of an oven
- You can prep a huge batch ahead and bake them fresh when guests arrive
02 -
- If the cheese starts oozing out during baking, your oven temperature might be off or the sticks needed more freezing time
- Working in small batches keeps the cheese frozen longer, which is absolutely crucial for success
03 -
- Spray the olive oil generously and from different angles to coat every craggy surface
- A wire rack lets air circulate underneath, ensuring you get crunch on all sides