Arby's Cheese Sticks Recipe: Crispy Bites With Gooey Pull-Apart Cheese

This Arby's cheese sticks recipe delivers the same addictive combination of crispy, golden bites and gooey, pull-apart cheese you love from the restaurant—right in your own kitchen. The secret lies in a simple dough that transforms into perfectly breaded, deep-fried (or air-fried) sticks with that signature crunch and melty center.

I've tested countless variations, and this method consistently recreates the texture and flavor that made these a snack sensation.

The process starts with a basic dough of flour, water, and a touch of salt, which is rolled out and cut into stick shapes before getting the signature breading treatment. What sets these apart is the double-dredge technique—first in seasoned flour, then in crushed cornflakes for that iconic crunch.

Deep-frying ensures that signature crispiness, though an air fryer delivers surprisingly similar results with less mess and fewer calories.

By the time they emerge from the fryer, you'll have golden, shatteringly crispy cheese sticks with cheese that stretches and pulls apart in gooey perfection. The aroma alone will have everyone gathering around the table, and the first bite delivers that familiar satisfaction of the restaurant version.

Serve with warm marinara sauce for dipping, or let everyone create their own sauces with ketchup, ranch, or honey mustard.

This recipe works for both casual snacking and game-day parties—just scale up the batch size if needed. The dough can be prepared ahead of time, so you're ready to bread and fry when the craving hits.

Whether you're a fan of the original or just love crispy, cheesy snacks, these homemade cheese sticks will become your new go-to recipe.

Ingredients for arby's cheese sticks

Basic dough, crispy crunch, and melty cheese—these 10 ingredients recreate Arby's magic.

The flour is the foundation—King Arthur or Gold Medal brands work best for that tender dough. Butter makes these richer than the basic version, but skip it if you're watching calories. For the cheese, low-moisture mozzarella is non-negotiable—it melts perfectly without turning soggy. I grab mine from Wegmans or Whole Foods in the pre-shredded section (the kind in a can), but if you're feeling fancy, shred your own block. Crushed cornflakes are key for that signature crunch—Trader Joe's sells them pre-crushed, or just pulse regular cornflakes in a food processor.

No cornflakes? Crushed Ritz crackers or panko work in a pinch. Short on mozzarella? Pepper jack or cheddar add flavor but melt differently. The dough can be made a day ahead—wrap tightly and refrigerate. For frying, vegetable oil is safest (high smoke point), but peanut oil gives that classic Arby's vibe. Air fryer users: spray sticks lightly with oil before cooking for extra crispiness. Deep-fryer thermostat set to 375°F—any hotter and they burn before the cheese melts.

Cheese sticks stay crispy for 20 minutes after frying—serve immediately with warm marinara or let everyone make their own dips. Leftovers? Freeze between parchment paper for up to 2 months. Reheat in a 350°F oven for 5-7 minutes—they won't be as crispy but still taste amazing. Pro tip: Double the batch and freeze half—game-day savior.

Step-by-step instructions for Arby's cheese sticks

Here's how to make that iconic crispy-cheesy snack at home with perfect texture every time.

In a medium bowl, combine the 2 cups all-purpose flour, 0.5 teaspoon salt, and 0.25 cup cold cubed unsalted butter. Cut the butter into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. Gradually add the 0.75 cup room-temperature water while mixing with a fork until the dough comes together.

Turn the dough onto a lightly floured surface and knead gently for 2-3 minutes until smooth. Divide the dough into 4 equal pieces (about 3-ounce portions each) and roll each piece into a 12-inch rope, about ½-inch thick. Wrap each rope tightly around a wooden skewer or parchment paper tube to maintain shape. Chill the shaped sticks in the refrigerator for 30 minutes while you prepare the breading.

In a shallow bowl, combine the 1 cup crushed cornflakes and 1 cup all-purpose flour. Stir in the 0.5 teaspoon ground black pepper until evenly distributed. This mixture will create that signature crispy exterior that makes these cheese sticks irresistible. I like to give it a quick shake in a sealed bag to break up any clumps before using.

In a separate shallow bowl, place the 1.5 cups shredded mozzarella cheese. The key here is to use low-moisture mozzarella—it won't make your breading soggy when frying. If your cheese looks particularly dry, you can lightly mist it with a tiny bit of water (just enough to help it stick), but don't overdo it.

Working with one chilled cheese stick at a time, unwrap it from the skewer or parchment. Starting at one end, press the shredded mozzarella cheese firmly along the length of the dough, creating a thick, even layer. Roll the cheese-covered dough back into a tight log, pressing gently to seal. Repeat with the remaining cheese sticks.

Once all sticks are cheesed, roll each one in the breading mixture, pressing firmly to ensure complete coverage. Place the breaded sticks on a parchment-lined baking sheet and refrigerate for 15 minutes to help the breading adhere better. This chilling step is crucial—it prevents the breading from falling off during frying.

Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F. You'll want enough oil to submerge the cheese sticks at least halfway—this ensures even cooking and prevents the breading from absorbing too much oil. Use a deep-fry thermometer to monitor the temperature closely; it should stay steady at 350°F throughout frying.

Working in batches to avoid overcrowding, carefully lower 2-3 cheese sticks into the hot oil. Fry for 2-3 minutes per side, turning with tongs, until the breading turns a deep golden brown and the cheese inside melts completely. The cheese sticks are done when they float in the oil—this is your perfect doneness cue. Drain on a wire rack or paper towel-lined plate to remove excess oil.

Serve the cheese sticks immediately while still hot and crispy. The breading should be crunchy on the outside with gooey, pull-apart cheese inside. For that classic Arby's experience, warm the 0.5 cup marinara sauce in a small saucepan over low heat until heated through. Offer it on the side for dipping—it adds a tangy contrast to the rich, cheesy flavor.

For extra fun, arrange the cheese sticks on a platter with toothpicks and serve with a side of celery sticks or carrot sticks for crunch. These make a fantastic appetizer for game day or a quick snack when you're craving something indulgent. Enjoy them while they're hot—waiting too long means that perfect crispy texture will turn soggy!

Wine and beer pairings for arby's cheese sticks

Classic Beer Pairings

For these crispy, cheesy bites, I always reach for a light American lager like Miller Lite or Coors Light—the clean, refreshing carbonation cuts through the richness without overpowering the cheese. The subtle malt sweetness complements the salty, savory flavor of the cornflake crust.

If you prefer something with a bit more character, try a wheat beer like Blue Moon—its citrus notes add a bright contrast to the gooey mozzarella. 🍺

Bold Sauce Beers

If you're serving with marinara sauce, opt for a light Italian lager such as Peroni or Birra Moretti. The crisp acidity mirrors the tangy tomato sauce, creating a perfect balance.

For a fun twist, a Belgian witbier like Hoegaarden brings a floral, spicy note that pairs surprisingly well with the salty, cheesy crunch. Just avoid heavy stouts or IPAs—they’ll overpower the delicate flavors.

Wine Options

A dry Riesling from Germany or Austria is my go-to wine pairing—its crisp acidity and subtle fruitiness cleanse the palate between bites. The slight sweetness also enhances the cheesy goodness without clashing. For something lighter, a Sauvignon Blanc with its herbal notes adds a refreshing contrast.

Red wine lovers can try a Pinot Noir—its bright acidity and red fruit flavors complement the cheese without overwhelming it. 🍷

Non-Alcoholic Choices

Don’t drink? No problem! A sparkling apple cider like Martinelli’s adds a festive touch and pairs beautifully with the salty, cheesy flavors. For something more savory, try a ginger beer—the spicy kick balances the richness.

Even a lemon-lime soda with a splash of grapefruit juice works wonders, especially if you’re serving these as a party snack.

Regional Twists

In the South, where Arby’s originated, a light Southern lager like Shiner Bock (with its toasty malt notes) is a local favorite. Up North, a Pilsner like Heineken offers a crisp, clean finish.

For a game-day crowd, a radler (half lager, half lemon soda) keeps things refreshing while matching the snack’s fun, indulgent vibe. 💫

Frequently asked questions