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ide by side comparison of deep fried and baked sourdough croissant mozzarella sticks
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Sourdough Croissant Mozzarella Sticks

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!
Course: Appetizer
Cuisine: French-American
Keyword: baked mozzarella sticks, croissant recipe, deep fried croissant, gourmet mozzarella sticks, homemade mozzarella sticks, make ahead appetizers, party appetizers, sourdough appetizer, sourdough croissant mozzarella sticks
Servings: 12 croissant mozzarella sticks
Author: Noelle Reed

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.
    Step by step process of wrapping string cheese with sourdough croissant dough strips
  • - 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.
    Using fish spatula to lower sourdough croissant mozzarella stick into hot oil for deep frying
  • - 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

Serving Suggestions: These sourdough croissant mozzarella sticks are amazing on their own, but pair wonderfully with marinara sauce, garlic aioli, hot honey, pesto, or balsamic glaze.
Croissant Dough: You'll need a batch of laminated sourdough croissant dough for this recipe. I highly recommend using my 60-page sourdough croissant guide which includes detailed instructions and a complete visual guide.
Troubleshooting - Cheese Leaking: If cheese leaks out during cooking, your seams weren't sealed well enough or the oil wasn't hot enough (for frying). Make sure to really press those seams and maintain proper temperature.
Troubleshooting - Pale Dough: If dough is too pale, your oil wasn't hot enough or you removed them too early. They should be a deep golden brown.
Troubleshooting - Burning: If dough is burning but still raw inside, your oil was too hot. Lower it to 325-340°F and fry a bit longer.
Troubleshooting - Not Puffy: If they're not puffy enough, you didn't proof long enough or your dough didn't have enough lamination. Be patient with the proof time - the full 6-8+ hours is crucial.
Important: The long proof is key - it develops that signature flavor and creates the most incredible texture. Don't skip it!
Oil Choice: I used avocado oil for frying
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