Deep fried OR baked, elevate your favorite appetizer with buttery, flaky sourdough croissant dough. These gourmet mozzarella sticks can be made two ways for crispy, cheesy perfection!
Today I’m sharing a recipe that’s been blowing up my kitchen, Sourdough Croissant Mozzarella Sticks. Yes, you read that right. We’re taking the classic restaurant snack and wrapping it in homemade sourdough croissant dough for the most elevated, savory appetizer you’ve ever made.
If you love mozzarella sticks and you love croissants, buckle up because this recipe is about to become your new obsession. The combination of that tangy sourdough flavor, buttery laminated layers, and gooey melted mozzarella is absolutely chef’s kiss.
Get My Sourdough Croissant Recipe
Before you make these, you’ll need a solid croissant dough recipe and I’m going to tell you why mine is the one you need. My sourdough croissant recipe is a complete 60-page guide with both detailed written instructions AND a full visual guide showing you exactly what your dough should look like at every stage. I designed it specifically for beginners, breaking down intimidating techniques like lamination into simple steps that anyone can follow. For these mozzarella sticks, you need properly laminated dough with strong, well-developed layers, and my recipe delivers that consistency every single time.
Get the Croissant Recipe and Guide HERE
Why You’ll Love This Recipe
- Restaurant-quality appetizer made at home
- Two cooking methods: deep fry for ultimate crispiness or bake for a lighter option
- Perfect for parties – make ahead and cook when guests arrive
- Crispy, flaky exterior with melted cheese inside
- Impressive presentation that looks like it came from a fancy bistro
- Uses simple ingredients you probably already have
Ingredients You’ll Need
For the Croissant Dough:
- 1 batch of my sourdough croissant dough
Get the Croissant Recipe & 60 page Guide HERE
- All-purpose flour for dusting
For Assembly:
- 12 string cheese sticks (regular mozzarella string cheese)
- Water in a spray bottle
- Maldon flaky sea salt (or any flaky finishing salt)
- 1 egg yolk + 2 tablespoons milk (for egg wash if baking)
For Frying:
- Avocado oil for deep frying (or any neutral-flavored oil like vegetable, canola, or peanut oil – enough to fill your fryer 3-4 inches deep)
- Paper towels for draining
Special Equipment:
- Rolling pin
- Sharp knife or pizza cutter
- Parchment paper
- Baking sheet
- Fish spatula (game-changer for frying!)
- Electric deep fryer (or heavy-bottomed pot with candy/deep-fry thermometer)
- Reynolds oven bags or large plastic bag
Step-by-Step Instructions
Prep Your Croissant Dough
Start with your prepared sourdough croissant dough that has already gone through the lamination process. If you’re new to making croissants, don’t worry, the process is easier than you think, and I have a full tutorial and detailed visual guide on my classic sourdough croissant recipe.
Get the Recipe & 60 Page Guide HERE
Roll out your dough on a lightly floured surface to approximately 12 inches by 11 inches. You want it thin enough to wrap around the cheese stick, but thick enough to create those beautiful flaky layers – aim for about 1/4 inch thickness.
Cut Your Strips
Using a sharp knife or pizza cutter, cut 1-inch strips along the 12-inch length of your dough. This should give you approximately 12 strips that are 1 inch wide and 11 inches long. Try to keep them as uniform as possible for even cooking.
Wrap Your Mozzarella Sticks
Here’s where the magic happens! This technique ensures your cheese stays completely sealed inside:
- Take one string cheese stick and place it at one end of your dough strip
- Lightly mist the entire strip with water using a spray bottle – this is crucial for helping the dough adhere to itself and the cheese
- Start wrapping the dough around the cheese stick at a slight angle, creating a spiral effect as you work your way down
- Overlap each wrap slightly to ensure there are no gaps where cheese could escape
- Twist and fold the ends over the top and bottom of the cheese stick to completely seal it in
- Gently press the seams to make sure everything is adhered well
The dough should wrap around the cheese about 5-7 times, creating multiple flaky layers. Don’t worry if it’s not perfect – the dough is forgiving and will puff up beautifully during proofing and frying!
The Proof
The long fermentation develops incredible flavor and creates those signature airy croissant layers.
- Place each wrapped stick on its own small piece of parchment paper on a baking sheet
- Space them at least 2 inches apart – they’ll expand during proofing
- Create a proofing chamber: If you don’t have a lid for your baking sheet, place a tall jar or glass in the center of the tray, then slide the whole tray into a large Reynolds oven bag (or clean plastic bag)
- Seal the bag well to create a humid environment
- Let proof at room temperature for 6-8+ hours they should nearly double in size and feel light and airy when gently touched
Pro tip: Your kitchen temperature matters! In a warm kitchen (73-+76°F), 6 hours might be enough. In a cooler kitchen (68-72°F), go for the full 8+ hours. Keeping an eye on when the proof is done. Visual cues are much more important for croissants, then watching the clock.
Two Cooking Methods: Deep Frying OR Baking
You have two fantastic options for cooking these – both turn out beautifully! I’ve tested both methods and they’re equally delicious, just with slightly different results.
Method 1: Deep Frying to Golden Perfection
This method gives you the crispiest, most restaurant-style result with incredible crunch!
Getting Your Oil Ready:
If you’re using an electric deep fryer (highly recommended!), set it to 350°F and let it preheat. Here’s how to know your oil is ready:
- The thermometer reads 350°F – most electric fryers have built-in thermometers
- The shimmer test: The oil should have a slight shimmer on the surface, not smoking
- The wooden spoon test: Dip the handle of a wooden spoon into the oil – if small bubbles form around it immediately and rise steadily, you’re ready to fry
- The bread cube test: Drop a small cube of bread in – it should turn golden brown in about 60 seconds at 350°F
- Preheating time: Most electric fryers take 10-15 minutes to reach proper temperature
Never start frying until your oil is fully heated! Cold oil leads to greasy, soggy pastries.
Frying Instructions:
- Prepare your draining station with paper towels on a baking sheet
- Use a fish spatula to very gently lift each croissant stick off the parchment paper
- Carefully lower into the hot oil using the fish spatula – the thin, slotted design makes this so much easier and prevents deflating
- Fry for 4-5 minutes per side until deep golden brown
- Watch for these signs they’re done:
- Deep golden brown color (not pale yellow)
- The dough sounds crispy when you tap it with your spatula
- The layers are visibly puffed and separated
- They float and sizzle actively at the surface
- Don’t overcrowd your fryer: fry 2-3 at a time maximum to maintain oil temperature
Temperature tip: The oil will drop when you add the cold pastries. If it drops below 325°F, remove what’s frying and let the oil come back up to 350°F before continuing. Electric fryers usually maintain temperature automatically, but keep an eye on it for the first batch.
Method 2: Baking (Lighter Option!)
This method is perfect if you want something a bit lighter or don’t want to deal with hot oil. They still turn out crispy, flaky, and absolutely delicious!
Baking Instructions:
- Preheat your oven to 400°F
- Prepare the egg wash: In a small bowl, whisk together 1 egg yolk and 2 tablespoons of milk until well combined
- Line a baking sheet with parchment paper (you can use the same parchment they proofed on if it’s clean)
- Carefully transfer each croissant stick to the prepared baking sheet, spacing them about 2 inches apart
- Brush generously with egg wash – get all the surfaces for maximum golden color
- Bake for 20-25 minutes until deep golden brown and the layers are visibly puffed
- Look for doneness: They should be a rich golden color and sound hollow when gently tapped
Baking tips:
- Rotate the pan halfway through for even browning
- If the tops are browning too quickly, loosely tent with foil for the last 5 minutes
- They won’t be quite as crispy as fried, but they’ll still have that amazing flaky texture
Finishing Touches (Both Methods)
- Transfer to paper towels to drain excess oil
- Immediately sprinkle with Maldon flaky sea salt while they’re still hot, the salt will stick and add incredible flavor
- Let cool for 2-3 minutes before eating, that cheese is MOLTEN and will burn your mouth!
Serving Suggestions
These sourdough croissant mozzarella sticks are amazing on their own, but here are some serving ideas:
- Marinara sauce – the classic pairing never fails
- Garlic aioli – for something more sophisticated
- Hot honey – sweet and spicy is incredible with the buttery croissant
- Pesto – fresh basil pesto is a game-changer
- Balsamic glaze – drizzle over the top for a fancy presentation
Troubleshooting
Cheese leaking out? Your seams weren’t sealed well enough, or the oil wasn’t hot enough. Make sure to really press those seams and maintain 350°F.
Dough too pale? Your oil wasn’t hot enough or you took them out too early. They should be a deep golden brown.
Dough burning but still raw inside? Oil too hot! Lower it to 325-340°F and fry a bit longer.
Not puffy enough? Didn’t proof long enough or your dough didn’t have enough lamination. Be patient with the proof time!
Sourdough Croissant Mozzarella Sticks
Equipment
- Rolling Pin
- Sharp knife
- Parchment paper
- Baking sheet
- Fish Spatula
- Electric Deep fryer Heavy bottomed pot with a candy/deep fry thermometer
- reynolds oven bags/clean plastic bag for proofing
- Spray Bottle filled with water
- Paper towels for draining
Ingredients
For the Croissant Dough:
- 1 batch sourdough croissant dough your favorite recipe – mine makes enough for 12 sticks
- All-purpose flour for dusting
For Assembly:
- 12 string cheese sticks regular mozzarella string cheese
- Maldon flaky sea salt or any flaky finishing salt
Egg Wash(if baking croissant mozzarella sticks)
- 1 egg yolk
- 2 tablespoons milk
For Frying:
- Avocado oil for deep frying or any neutral-flavored oil like vegetable, canola, or peanut oil – enough to fill your fryer 3-4 inches deep
Instructions
Prep Your Croissant Dough:
- – Start with your prepared sourdough croissant dough that has already gone through the lamination process.
- – Roll out your dough on a lightly floured surface to approximately 12 inches by 11 inches.
- – Aim for about 1/4 inch thickness – thin enough to wrap around the cheese stick, but thick enough to create those beautiful flaky layers.
Cut Your Strips:
- – Using a sharp knife or pizza cutter, cut 1-inch strips along the 12-inch length of your dough.
- – This should give you approximately 12 strips that are 1 inch wide and 11 inches long.
- – Try to keep them as uniform as possible for even cooking.
Wrap Your Mozzarella Sticks:
- – Take one string cheese stick and place it at one end of your dough strip.
- – Lightly mist the entire strip with water using a spray bottle – this is crucial for helping the dough adhere to itself and the cheese.
- – Start wrapping the dough around the cheese stick at a slight angle, creating a spiral effect as you work your way down.
- – Overlap each wrap slightly to ensure there are no gaps where cheese could escape.
- – Twist and fold the ends over the top and bottom of the cheese stick to completely seal it in.
- – Gently press the seams to make sure everything is adhered well.
- – The dough should wrap around the cheese about 3-4 times, creating multiple flaky layers.
The Proof:
- – Place each wrapped stick on its own small piece of parchment paper on a baking sheet.
- – Space them at least 2 inches apart – they’ll expand during proofing.
- – Create a proofing chamber: If you don’t have a lid for your baking sheet, place a tall jar or glass in the center of the tray, then slide the whole tray into a large Reynolds oven bag or clean plastic bag.
- – Seal the bag well to create a humid environment.
- – Let proof at room temperature for 6-8 hours – they should nearly double in size and feel light and airy when gently touched.
- – Pro tip: In a warm kitchen (73-76°F), 6 hours might be enough. In a cooler kitchen (68-72°F), go for the full 8 hours.
Method 1 – Deep Frying:
- – Set your electric deep fryer to 350°F and let it preheat for 10-15 minutes.
- – Test readiness: The oil should have a slight shimmer on the surface. Dip a wooden spoon handle into the oil – small bubbles should form around it immediately and rise steadily.
- – Prepare your draining station with paper towels on a baking sheet.
- – Use a fish spatula to very gently lift each croissant stick off the parchment paper.
- – Carefully lower into the hot oil using the fish spatula.
- – Fry for 4-5 minutes per side until deep golden brown.
- – Watch for these signs they’re done: deep golden brown color, the dough sounds crispy when you tap it with your spatula, the layers are visibly puffed and separated, and they float and sizzle actively at the surface.
- – Don’t overcrowd your fryer – fry 2-3 at a time maximum to maintain oil temperature.
- – Temperature tip: The oil will drop when you add the cold pastries. If it drops below 325°F, remove what’s frying and let the oil come back up to 350°F before continuing.
Method 2 – Baking:
- – Preheat your oven to 400°F.
- – In a small bowl, whisk together 1 egg yolk and 2 tablespoons of milk until well combined.
- – Line a baking sheet with parchment paper.
- – Carefully transfer each croissant stick to the prepared baking sheet, spacing them about 2 inches apart.
- – Brush generously with egg wash – get all the surfaces for maximum golden color.
- – Bake for 20-25 minutes until deep golden brown and the layers are visibly puffed.
- – They should be a rich golden color and sound hollow when gently tapped.
- – Rotate the pan halfway through for even browning.
- – If the tops are browning too quickly, loosely tent with foil for the last 5 minutes.
Finishing Touches:
- – Transfer to paper towels to drain excess oil (if fried) or remove from oven (if baked).
- – Immediately sprinkle with Maldon flaky sea salt while they’re still hot – the salt will stick and add incredible flavor.
- – Let cool for 2-3 minutes before eating
Notes
The Verdict
These Sourdough Croissant Mozzarella Sticks are absolutely worth the time and effort. The combination of buttery, flaky, tangy sourdough layers with that stretchy, melted mozzarella center is something you need to experience. They’re perfect for game day, dinner parties, or when you just want to treat yourself to something special.
The long proof is key, it develops that complex flavor and creates the most incredible texture.
Pro tip: Make a double batch because these disappear FAST. I’m talking gone-in-60-seconds fast.
Recipe Card
Prep Time: 30 minutes
Proof Time: 6-8 hours
Cook Time: 10 minutes per batch (frying) or 20-25 minutes (baking)
Total Time: 6.5-8.5 hours
Yield: 12 croissant mozzarella sticks
Difficulty: Intermediate
Have you tried this recipe? Tag me in your photos! I love seeing your creations.
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