Mozz Bread Sticks Recipe

Activate yeast and combine

In a large mixing bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and instant dry yeast. Stir gently and let sit 5 minutes until foamy. If mixture doesn't foam, the yeast may be inactive—start over with fresh yeast.

Mix dough

Add olive oil, 2 cups of the flour, and the salt to the foamy yeast mixture. Stir with a wooden spoon or dough hook on low speed until combined. Gradually add the remaining 1.5 cups flour, 1/4 cup at a time, until a shaggy dough forms and pulls away from the bowl.

Knead

Turn the dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed 5–6 minutes. The dough should be slightly tacky but not sticky; add up to 1–2 tablespoons more flour if too sticky.

First rise

Lightly oil a clean bowl, place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Prepare mozzarella

While dough rises, drain and pat the fresh mozzarella dry with paper towels. Slice into 8 equal strips or sticks roughly 4 inches long and 1/2 inch thick.

Make garlic butter

Mince garlic finely (or grate). In a small saucepan or microwave-safe bowl, melt the unsalted butter. Stir in the minced garlic, chopped fresh parsley, dried oregano, Parmesan, coarse sea salt, and black pepper. Set aside to cool slightly so butter is warm but not hot.

Preheat and prepare pan

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Lightly dust your work surface with flour.

Divide dough and roll

Punch down the risen dough and turn it out onto the floured surface. Divide the dough into 8 equal portions (about the size of golf balls). Using your hands or a rolling pin, flatten each portion into a rough rectangle about 5 x 3 inches and 1/4 inch thick.

Fill and shape

Place one mozzarella stick along the long edge of each dough rectangle. Spoon about 1 teaspoon of the garlic butter mixture along the same edge over the mozzarella (reserve about 1 teaspoon per stick for brushing before baking). Fold the dough over the cheese and roll gently to seal the seam and form a bread stick shape. Pinch the ends to seal and tuck under slightly so cheese is encased. Place seam-side down on the prepared baking sheet, spacing sticks about 1 inch apart.

Second rise

Cover the shaped sticks loosely with plastic wrap or a lightly oiled plastic bag and let rest 15–20 minutes to puff slightly while oven reaches temperature.

Brush and season

Brush each stick with the reserved garlic butter (or brush with 1 tablespoon olive oil if butter used up). Sprinkle each with a light dusting of Parmesan and optional sesame seeds or everything bagel seasoning.

Bake

Bake in the preheated 400°F (200°C) oven for 12–15 minutes, until golden brown and the tops are firm. Rotate the pan halfway through baking for even color. Avoid overbaking to prevent dry interior; cheese should be melted inside.

Finish

Remove from oven and let cool on the pan 3–4 minutes. Transfer to a wire rack for an additional 5 minutes. Serve warm so mozzarella is gooey. If any stick leaks cheese, use a spatula to lift to avoid tearing.

Serve the Mozz Bread Sticks warm with marinara sauce or ranch for dipping. Store leftovers in an airtight container in the refrigerator up to 3 days and reheat in a 350°F (175°C) oven for 6–8 minutes.