Name: 5-Minute Baked Mozzarella Sticks
Prep time: 7 min
Cook time: 3 min
Total time: 10 min
Cuisine: American
Ingredients: ½ cup panko crumbs; 3 tbsp flour; 1 tbsp finely grated parmesan cheese; ½ tsp kosher salt; 12 mozzarella string cheese sticks, wrappers removed; 1 egg, lightly beaten

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I love making these baked mozzarella sticks because they’re quick, fun, and always a hit with both kids and adults. With just a few ingredients and five minutes in the oven, I get that golden, crispy outside with a gooey, cheesy center. They’re the perfect snack or appetizer when I need something fast and delicious.

Why You’ll Love This Recipe

I like that this recipe skips the deep fryer but still gives me that satisfying crunch. It only takes a few minutes to prepare, which makes it ideal for busy days or last-minute entertaining. I can also serve them with a variety of dipping sauces, so everyone in my family gets their favorite. And since I bake them, they’re lighter than the traditional fried version but just as tasty.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup panko crumbs
3 tablespoons flour
1 tablespoon finely ground parmesan cheese
1/2 teaspoon kosher salt
12 mozzarella string cheese sticks, wrapper removed
1 egg, lightly beaten

Directions

I start by heating the oven to 425°F and lining a baking sheet with parchment paper. Then I set up a work station with three shallow bowls: egg in the first, flour in the second, and toasted panko in the third.
In a skillet, I toast the panko until lightly browned, about 3–5 minutes, then let it cool for a couple of minutes. I mix in the parmesan and salt.
I dip each mozzarella stick in flour, tap off the excess, coat it in the egg, then roll it through the panko mixture. Once coated, I place them on the baking sheet.
I bake the mozzarella sticks for 3 minutes at 425°F, then transfer the pan to a wire rack for 1–2 minutes before serving. I always serve them immediately so the cheese stays gooey.

Servings and timing

This recipe makes about 12 mozzarella sticks, serving 8–10 people as a light appetizer. It takes around 10 minutes total: 5–7 minutes for prep and just 3 minutes to bake.

Variations

Sometimes I like to add Italian seasoning to the panko for extra flavor. I’ve also swapped parmesan for pecorino when I wanted a sharper taste. For a spicy kick, I mix in a little cayenne pepper or chili flakes. And when I want to switch things up, I try this with cheddar sticks or pepper jack cheese for a different melt.

Storage/Reheating

These are best eaten right away, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I pop them back in a 400°F oven for 3–4 minutes until warmed through. I avoid the microwave since it makes the coating soggy.

FAQs

Can I freeze these mozzarella sticks before baking?

Yes, I can prepare and freeze them on a baking sheet until solid, then store them in a freezer bag. When I’m ready, I bake them straight from frozen, adding 2–3 extra minutes.

How do I keep the cheese from leaking out while baking?

I make sure the mozzarella sticks are fully coated with crumbs and baked only for 3 minutes. Overbaking is usually what causes the cheese to ooze.

Can I make these gluten-free?

Yes, I swap the flour for gluten-free flour and use gluten-free panko crumbs. They turn out just as crispy.

What sauces go best with these sticks?

I like honey mustard, while my kids prefer ranch, and marinara is a classic choice. I often serve all three so everyone gets what they like.

Can I make these ahead of time?

Yes, I assemble them a few hours in advance, keep them in the fridge, and bake them right before serving. That way, they stay fresh and gooey.

Conclusion

These 5-minute baked mozzarella sticks are one of my favorite quick appetizers. They’re crunchy, cheesy, and so simple to put together. I love that I can make them ahead and bake them just before serving, which makes them perfect for family nights or parties. Every time I make them, they disappear fast, so I always double the batch.