Bacon Wrapped Mozzarella Sticks Recipe
There’s a reason bacon and cheese keep showing up together on menus, food trucks, and party platters: they’re a match made in the snack world. In this post I’ll walk you—step by step and tip by tip—through making a show-stopping Bacon Wrapped Mozzarella Sticks Recipe that’s crispy on the outside, moltenly cheesy on the inside, and built to impress whether you’re serving game-day guests, family, or an ambitious weeknight crowd.
I’m writing this as a professional chef who’s made hundreds of batches of fried and baked bites. I’ll cover ingredients, equipment, precise methods for frying, baking, and air-frying, troubleshooting (why cheese leaks and how to stop it), flavour variations, dip recipes, serving suggestions, storage and reheating, dietary swaps, and a short FAQ. Read end-to-end for everything, or jump to the sections you need.
Quick recipe facts (at a glance)
- Recipe: Bacon Wrapped Mozzarella Sticks Recipe
- Yield: 12–16 sticks (depending on length) — serves 4–6 as an appetizer
- Prep time: 25–40 minutes (active) + 30–60 minutes chilling/freezing (recommended)
- Cook time: 10–15 minutes (fried) / 18–22 minutes (oven) / 8–12 minutes (air fryer)
- Difficulty: Moderate (simple technique, needs chilling)
Why this Bacon Wrapped Mozzarella Sticks Recipe works
Pairing mozzarella with bacon is deliciously obvious, but the technique is what separates a sloppy melty mess from a crisp, gooey delight. The keys:
- Par-cooking or partially cooking bacon prevents extreme shrinkage and uneven cooking.
- A proper breading (flour → egg → breadcrumb) plus a rest in the freezer helps hold the cheese together during cooking.
- Hot oil at the right temperature or a very hot oven/air fryer will crisp the bacon and set the breading before the cheese escapes.
Follow the steps below and you’ll get consistent results every time.
Ingredients
These amounts make approximately 12–16 bacon-wrapped mozzarella sticks depending on the length of your cheese sticks and how generously you wrap.
- 12–16 mozzarella sticks (string cheese works well; use block mozzarella cut into 3–4″ logs if preferred)
- 12–16 slices of thin-cut bacon (for a single wrap) — choose centre-cut for balance, or thick-cut if you like extra bacon (may need longer cooking)
- 1 cup all-purpose flour
- 3 large eggs
- 1 tablespoon milk or water (to thin eggs)
- 2 cups panko breadcrumbs (for extra crunch) or regular breadcrumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon smoked paprika (optional — complements bacon)
- Vegetable oil, canola, or peanut oil for frying (if frying) — about 4 cups for a medium saucepan of oil or deep fryer
- Toothpicks (soaked in water for 10 minutes if you want to avoid burning) — optional
Optional add-ins and swaps:
- Fresh herbs (finely chopped parsley or basil) — fold into breadcrumbs
- Grated Parmesan (2–3 tablespoons) — for extra savoury note in crumbs
- Pepper jack or cheddar instead of mozzarella (stronger flavour, melts differently)
- Gluten-free flour + GF panko for GF version
- Crushed pork rinds or almond flour for keto version
Equipment
- Deep-fryer or heavy-bottomed pot (Dutch oven) for frying, OR an oven with a wire rack, OR an air fryer
- Candy/infrared thermometer (for frying) — oil temp should be steady at 350°F / 175°C
- Baking sheet and wire rack (for oven method)
- 3 shallow bowls (for dredge station)
- Baking parchment or silicone mat
- Freezer space for chilling the prepared sticks before cooking
Prep: build the mise en place
- Remove mozzarella sticks from wrappers and lay them out on a parchment-lined tray. If using block mozzarella, cut into even 3–4″ sticks, pat dry.
- Partially cook bacon: lay bacon slices on a sheet tray and bake at 375°F (190°C) for 6–8 minutes until they are still pliable but no longer raw. This step shrinks some fat off and removes excess moisture—helpful for wrapping and achieving crispness faster. (If you prefer, you can use raw bacon but expect more shrinkage and possible unwinding.)
- Prepare dredge stations: bowl 1 — flour seasoned with ¼ tsp salt and pepper; bowl 2 — beaten eggs + 1 tbsp milk; bowl 3 — panko breadcrumbs mixed with remaining salt, pepper, garlic powder, smoked paprika, and optional Parmesan/herbs.
- Wrap: one mozzarella stick per bacon slice. Wrap bacon tightly, slightly overlapping. Secure with a toothpick if needed (I usually avoid if the bacon is snug; toothpicks are good for baking where handling is more frequent).
- Triple-dip breading: roll wrapped sticks in flour (shake off excess), dip in egg, then coat thoroughly in panko. For an extra-crisp shell you can repeat the egg+panko step once more (double-breading).
- Freeze: lay breaded sticks on a tray in a single layer and freeze for at least 30 minutes — overnight is fine. Chilling is crucial; it helps the breading adhere and the cheese set so it won’t ooze immediately when exposed to hot oil or oven heat.
Step-by-step cooking methods
Below are three reliable ways to cook this Bacon Wrapped Mozzarella Sticks Recipe: frying (crispiest), oven-baked (easiest for a crowd), and air fryer (fast + less oil).
Deep-frying (classic — crispiest)
- Heat oil in a heavy pot or deep fryer to 350°F (175°C). Keep thermometer steady.
- Remove frozen sticks from tray. Fry in small batches (3–4 sticks at a time depending on pot size). Don’t overcrowd.
- Fry for 2–3 minutes per batch, turning occasionally until golden brown and bacon crisp. If you partially cooked bacon earlier, you’re mainly browning the crumbs and crisping bacon. Total fry time is short because cheese is pre-chilled.
- Use a slotted spoon to transfer to a paper-towel-lined tray. Let rest 1 minute (cheese will be molten hot—see safety note below). Serve immediately with dips.
Oven-baked (party-friendly)
- Preheat oven to 425°F (220°C). Place a wire rack on a baking sheet and spray rack lightly with oil. The rack elevates the sticks so hot air can circulate — very important for crispness.
- Place frozen sticks on the rack, spaced apart. Mist tops lightly with oil spray (helps browning).
- Bake 18–22 minutes, turning once halfway through, until bacon is crisp and breadcrumbs golden. If bacon needs extra crisping, pop under the broiler 1–2 minutes—watch closely.
- Remove and rest briefly; serve hot.
Air fryer (fast + less oil)
- Preheat air fryer to 400°F (200°C).
- Place frozen sticks in a single layer in the basket (don’t overlap). Cook 8–12 minutes, turning once, until golden and bacon crisp. Cooking times vary by model; check at 8 minutes.
- Rest briefly and serve.
Safety first: molten cheese warning
Cheese retains heat and can burn the mouth. Tell guests to let the sticks cool for 30–60 seconds before biting. When plating for a party, put a small sign or let servers warn guests: “Hot cheese—let cool.”
Dips & sauces (simple, made-from-scratch ideas)
Pairing a dip is optional but recommended. Here are a few that work beautifully.
Classic marinara (quick)
- 1 tbsp olive oil
- 1 small shallot or 1/4 onion, minced
- 1 clove garlic, minced
- 1 (14 oz) can crushed tomatoes
- 1 tsp sugar (balances acidity), salt, pepper to taste
- Fresh basil or 1/2 tsp dried Italian seasoning
Sauté shallot + garlic in oil 1–2 minutes, add tomatoes and seasonings, simmer 10–15 minutes. Finish with basil.
Garlic-herb ranch
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp lemon juice
- 1 small garlic clove, grated
- 1 tbsp chopped chives + 1 tbsp parsley
- Salt and pepper to taste
Whisk together and chill 30 minutes.
Spicy honey mustard
- 1/4 cup Dijon mustard
- 2 tbsp honey
- 1 tsp sriracha or hot sauce
Whisk and serve.
Creamy roasted red pepper dip
- 1 cup jarred roasted red peppers, drained
- 1/2 cup cream cheese or ricotta
- 1 clove garlic
- Salt/pepper
Blend until smooth.
Tips & Chef’s Notes (why, when, and how to tweak)
1. Freeze before cooking — don’t skip it
Chilling is the secret. Frozen sticks withstand the heat long enough for the exterior to set. If you skip freezing, cheese often bursts out.
2. Partially cook the bacon
Thin raw bacon shrinks and may unwrap. Par-cooking removes some fat and shortens final cooking time while getting crispness quickly.
3. Use panko for texture
Panko breadcrumbs are airier and give that satisfying crunch. You can combine with fine breadcrumbs for better adherence.
4. Don’t overcrowd the fryer/air fryer/oven
Space for air and oil circulation is essential. Overcrowding cools oil and produces soggy crusts.
5. Temperature control when frying
350°F / 175°C is the sweet spot. Too hot—breading burns before bacon crisps; too cool—breading soaks oil and is greasy.
6. Toothpicks or not?
If bacon is snug, skip toothpicks to avoid poking holes through the breading. Use them only when necessary and advise guests to remove them before eating.
7. Double bread for extra insurance
If you’ve had leakage before, double dip egg + panko for a thicker shell.
8. Consider a thin coat of cornstarch or a light egg wash before flour
For extremely moist cheeses, a fine cornstarch dust or a thin batter helps the flour stick better.
Variations & creative riffs
Spicy Bacon Wrapped Mozzarella Sticks
- Use pepper jack cheese, add a thin strip of pickled jalapeño inside with the cheese, or mix cayenne into breadcrumbs.
Prosciutto & Mozzarella Twists (elegant)
- Use prosciutto instead of bacon, skip the panko, simply wrap and bake quickly. Prosciutto crisps differently—more delicate and salty.
Cheesy Pesto Bacon Sticks
- Smear 1 teaspoon of basil pesto along the mozzarella before wrapping for herbal brightness.
Stuffed Combo
- Add a sliver of sun-dried tomato or roasted red pepper inside for bursts of flavor.
Gluten-free / Keto
- Use almond flour or crushed pork rinds in place of breadcrumbs. Flour can be almond flour or coconut flour (use sparingly).
Vegetarian (veg bacon)
- Use store-bought plant-based bacon strips and a vegan mozzarella alternative. Adjust cook time—vegan bacon behaves differently.
Make-ahead, storage, and reheating
Make-ahead
- You can prepare, bread, and freeze the sticks on a tray for up to 1 month (wrapped in an airtight container or bag). Cook from frozen—no thawing.
Store cooked leftovers
- Keep in an airtight container in the fridge for up to 3 days. Expect the crust to soften after refrigeration.
Reheat
- Best: Reheat in a 375°F (190°C) oven or air fryer at 350°F (175°C) until crisp and warmed through (6–10 minutes). Avoid microwaving—cheese will melt too quickly and crust will go soggy.
Plating & serving suggestions
- Serve on a warm platter with small bowls of marinara, garlic ranch, and spicy honey mustard.
- Garnish with chopped parsley or basil and a sprinkle of grated Parmesan for visual contrast.
- For parties, pair with cold beers (IPAs and lagers both work), a simple Caesar salad, or grilled vegetables to balance richness.
- Create a sampler board: pair bacon-wrapped sticks with mini sliders, roasted potato wedges, and pickled vegetables for a crowd-pleasing spread.
Nutrition & portion guidance
This is an indulgent appetizer—expect it to be rich (bacon + cheese + breadcrumbs or frying oil). Serve in small portions (2–3 sticks) per person when paired with other appetizers. If you want lighter portions, use smaller cheese pieces and pair with lots of fresh veg and a bright dipping sauce.
Troubleshooting (common problems and fixes)
Problem: Cheese leaks out during frying or baking
- Fixes: Freeze thoroughly before cooking; double bread; make sure oil is hot enough; par-cook bacon to reduce fat and shrinkage.
Problem: Bacon is cooked but crumbs are pale
- Fixes: Increase oil temperature slightly or finish under broiler for 30–60 seconds. If oven, spray with oil before baking.
Problem: Soggy crust after refrigeration
- Fixes: Re-crisp in air fryer or oven rather than microwave.
Problem: Bacon unwraps during cook
- Fixes: Partially cook bacon and wrap while both bacon and cheese are cold. Use toothpicks for extra secure wrapping (remove before eating or warn guests).
Frequently Asked Questions
Can I use frozen mozzarella sticks?
Yes, but thaw slightly and pat dry. I prefer fresh string cheese or hand-cut block cheese because water on frozen items can cause sogginess during breading.
Can I bake these without breading?
Yes—wrap cheese in bacon and bake on a rack. The result is more like bacon-wrapped cheese; it will be less crunchy but still delicious.
How do I make them ahead for a party?
Assemble, bread, and freeze on a sheet tray; transfer to a bag. Cook from frozen just before serving.
Are these safe for kids?
Absolutely—just warn about hot cheese. Consider smaller sizes for children and milder dips.
Final thoughts from the chef
This Bacon Wrapped Mozzarella Sticks Recipe is one of those crowd-pleasing dishes that’s deceptively simple but rewards attention to technique. The freezing step, the par-cooked bacon, and crisp breadcrumbs make the difference between a gooey, messy snack and a craveable, crunchy, molten-bit delight. Experiment with cheeses and dips to find your favorite combo—pepper jack for heat, prosciutto for elegance, or pesto for brightness. And if you’re hosting, make extra: they disappear fast.
Bacon Wrapped Mozzarella Sticks Recipe
Ingredients
- 12 –16 mozzarella sticks string cheese or block mozzarella, cut into 3–4″ sticks
- 12 –16 thin slices of bacon
- 1 cup all-purpose flour
- 3 large eggs
- 1 tablespoon milk or water
- 2 cups panko breadcrumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Vegetable oil for frying
- Optional: 2–3 tablespoons grated Parmesan chopped parsley or basil, toothpicks
Instructions
Step 1: Prepare Cheese and Bacon
- Unwrap mozzarella sticks and pat them dry. Preheat the oven to 375°F (190°C). Lay bacon on a baking sheet and pre-cook for 6–8 minutes, just until slightly rendered but still flexible.
Step 2: Set Up Breading Station
- Prepare three shallow bowls:
- Flour mixed with a pinch of salt and pepper.
- Beaten eggs with 1 tablespoon of milk.
- Panko breadcrumbs combined with remaining seasonings and optional Parmesan.
Step 3: Wrap and Coat
- Wrap each mozzarella stick tightly in a slice of bacon, overlapping edges. Secure with a toothpick if needed. Coat each wrapped stick in flour, dip in egg wash, and roll in breadcrumbs. For extra crunch, repeat the egg and breadcrumb step once more.
Step 4: Freeze Before Cooking
- Place coated sticks on a parchment-lined tray and freeze for at least 30 minutes to prevent cheese from melting too quickly when cooked.
Step 5: Cook Your Way
- Deep Fry: Heat oil to 350°F (175°C). Fry 3–4 sticks at a time for 2–3 minutes, turning until golden and crispy.
- Oven Bake: Preheat oven to 425°F (220°C). Place sticks on a wire rack set over a baking sheet. Bake 18–22 minutes, flipping halfway through, until crisp.
- Air Fryer: Preheat to 400°F (200°C). Air fry for 8–12 minutes, turning once, until golden brown and the bacon is crispy.
Step 6: Serve and Enjoy
- Let rest for 1 minute before serving. Pair with marinara, garlic ranch, or spicy honey mustard dipping sauces.
Notes
- Freezing Tip: Always freeze before frying or baking—this prevents cheese leakage.
- Make-Ahead: Assemble and freeze for up to 1 month. Cook directly from frozen.
- Reheating: Reheat in an air fryer or oven until crisp; avoid microwaving.
- Variations: Try pepper jack for spice, add a smear of pesto before wrapping, or swap breadcrumbs for crushed pork rinds for a keto option.
- Serving Suggestion: Serve on a platter with dipping sauces and garnish with chopped herbs and grated Parmesan.