Traditional Cheese Sticks Recipe

Activate and mix

In a large bowl, combine warm water (about 105–110°F / 40–43°C) with the sugar and instant yeast. Stir and let sit 5–7 minutes until foamy. Add olive oil, then add 2 cups of the flour and the salt. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough out onto a lightly floured surface and knead, adding the remaining 1 cup flour as needed, until the dough is smooth, elastic and slightly tacky, about 6–8 minutes. If using a stand mixer, knead with the dough hook on medium-low for 5 minutes.

First rise

Lightly oil a clean bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

Punch down and shape

Gently punch the dough down to release air. Turn it out onto a lightly floured surface and roll or stretch into a rectangle roughly 12 x 10 inches and about 1/4 inch thick. Dust a baking sheet with cornmeal or flour and transfer the dough.

Prepare garlic butter

While the dough is rising or after shaping, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Add the minced garlic and gently warm for 30–45 seconds to bloom the garlic, then remove from heat. Stir in chopped parsley, grated Parmesan, salt and black pepper. Taste and adjust seasoning.

Brush dough

Using a pastry brush, generously brush about three-quarters of the garlic butter over the surface of the stretched dough, leaving a small border if you prefer. Reserve the remaining butter to brush after baking for extra gloss and flavor.

Add mozzarella

Evenly distribute the shredded/torn fresh mozzarella across the buttered dough in an even layer so the cheese will melt uniformly. If you like, gently press the cheese into the butter so it adheres.

Bake

Preheat the oven to 475°F (245°C) with a rack in the upper-middle position. Bake the cheese-topped dough on the prepared baking sheet for 10–12 minutes, rotating halfway, until the crust is golden on the edges and the mozzarella is melted and just beginning to brown in spots.

Finish and cut

Remove from the oven and immediately brush the reserved garlic butter over the hot cheese sticks for shine and added flavor. If desired, sprinkle crushed red pepper. Let rest 2–3 minutes, then using a pizza cutter or sharp knife, slice into 8–12 sticks.

Serve

Serve warm with marinara sauce in a small bowl for dipping. Makes 8–12 cheese sticks depending on cut size.