Crispy Baked Mozzarella Sticks (Printer-Friendly)
Crunchy exterior, melty interior—these golden baked mozzarella sticks deliver classic appetizer flavor with less oil.
# 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 Make It:
01 - Line a baking sheet with parchment paper for easy cleanup and cheese release.
02 - Slice mozzarella into stick shapes if not pre-cut. Arrange sticks in a single layer on the baking sheet and freeze for at least 1 hour until very firm to prevent melting during baking.
03 - Preheat oven to 425°F. Place a wire rack on a second baking sheet and lightly coat with olive oil spray for even crisping.
04 - 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.
05 - 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 to adhere. For extra crunch, repeat egg and breadcrumb coating once more.
06 - Arrange breaded sticks on the prepared wire rack spacing them apart. Generously spray the tops with olive oil spray.
07 - Bake for 8 to 10 minutes, turning halfway and spraying the other side, until golden and crisp. Watch closely to prevent cheese from oozing out.
08 - Let cool for 2 minutes before serving with warm marinara sauce or your preferred dipping sauce.
# Helpful Hints:
01 -
- You get that satisfying crunch without the guilt or mess of deep frying
- They reheat surprisingly well for next day snacking
- The double coating trick makes all the difference between soggy and spectacular
02 -
- Skip the freezing step and you will end up with cheese puddles instead of sticks, no matter how carefully you coat them
- Working quickly keeps the cheese cold, which is the difference between melty perfection and a complete kitchen disaster
- A wire rack elevates the sticks so hot air circulates underneath, creating that all over crunch without flipping them a dozen times
03 -
- Add smoked paprika to the breadcrumb mixture for a subtle smoky depth that makes people ask what your secret ingredient is
- Serve immediately, but if you must reheat leftovers, the air fryer at 180°C for 3 minutes restores most of the original crunch