Arby's Cheese Sticks Recipe: String Cheese Twists With Crispy Parmesan Crust

This Arby's cheese sticks recipe delivers the same crispy, cheesy perfection you love—right in your own kitchen. 🔥 The secret lies in the dough's airy texture and the deep-frying technique that creates that signature golden crust.

I've perfected the balance between tender cheese and crispy parmesan coating, ensuring every bite tastes just like the original.

What sets this recipe apart is the combination of mozzarella and cheddar for that classic stretchy, melty filling, wrapped in a dough that's light yet sturdy enough to hold its shape during frying.

The key to achieving that restaurant-quality crispiness is maintaining the right oil temperature—too hot, and they burn; too cool, and they turn greasy.

By the time you're done, you'll have golden-brown cheese sticks with a crackly parmesan crust that shatters at every bite. The cheese inside stays warm and gooey, creating that perfect contrast in texture. Serve them with your favorite dipping sauce—marinara, ranch, or even just ketchup—for the ultimate snack experience.

This recipe is perfect for game day, movie nights, or whenever you're craving that nostalgic fast-food flavor without the drive-thru wait. The best part? You can customize the cheese blend or add seasonings to the dough for your own twist on a classic.

Ingredients for arby's cheese sticks

Twelve ingredients for that iconic Arby's crunch—crispy outside, gooey inside, every time.

The dough is where the magic happens. King Arthur flour or Bob's Red Mill gives the best texture, but any all-purpose will work. The butter? Use cold cubes—mixing it in melted will make the crust tough. For the cheese, Sargento mozzarella shreds perfectly, but if you're using pre-shredded, pulse it in a food processor to break up the anti-caking agents. The cheddar should be medium sharp—sharp gets too strong when melted. Pro tip: Warm your milk to room temp before mixing—cold milk kills yeast.

No mozzarella? Muenster shreds work in a pinch, but the texture won't be identical. Short on cheddar? Colby Jack at half the amount gives a milder flavor. The Parmesan is non-negotiable for that crispy crust—store-bought grated tastes like sawdust, so grate your own from a wedge. For the oil, vegetable or canola works best (high smoke point), but peanut oil is ideal if you want that authentic Arby's flavor. The dough can be made ahead—just cover and refrigerate for up to 24 hours before shaping.

These stay crispy for 10 minutes max after frying, so work fast. Keep extra cheese sticks warm in a 200°F oven while you fry batches. The oil should be 350°F—use a thermometer, not guesswork. For storage, freeze uncooked dough balls for up to 1 month—fry straight from frozen. Leftovers? Air fry at 375°F for 3 minutes to revive the crunch. Trust me, they're even better reheated—the cheese gets extra melty.

Step-by-step instructions for homemade cheese sticks

Let's make these crispy, cheesy twists that'll fool anyone into thinking they're from Arby's!

In a large mixing bowl, combine the 3 cups All-Purpose Flour, 0.5 tsp Instant Yeast, 1 tbsp Granulated Sugar, 1 tsp Salt, 0.25 tsp Ground Black Pepper, and 0.5 tsp Garlic Powder. Whisk until evenly distributed—this ensures your cheese sticks get that perfect balance of flavor and texture.

Make a well in the center and add the 0.25 cup cold, cubed Unsalted Butter, 0.5 cup Whole Milk, and 1 whole Large Egg. Mix with a wooden spoon until the dough comes together. I like to use my hands here to really work the dough—it helps incorporate all the ingredients evenly. Once combined, turn it out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.

Divide the dough into 12 equal portions (about 2 ounces each) and roll each piece into a 12-inch rope, about ½-inch thick. This is where the magic happens—keep the ropes consistent so they cook evenly.

Now, here's the fun part. Take one of the cheese ropes and gently press the 1.5 cups Shredded Mozzarella Cheese, 1 cup Shredded Sharp Cheddar Cheese, and 0.5 cup Parmesan Cheese into the center of the rope. You don't need to be perfect—just distribute the cheese evenly as you roll it up tightly. The cheese will melt and create that gooey center we all love.

Heat the 3 cups Vegetable Oil in a deep fryer or heavy pot to 350°F. Use a deep-fry thermometer to monitor the temperature—this is crucial for getting that crispy exterior without burning the cheese inside. Once the oil is hot, carefully lower 3-4 cheese sticks into the oil (don't overcrowd the pot).

Fry for 3-4 minutes, turning occasionally, until they're golden brown all over. You'll know they're ready when they float to the surface and the cheese inside starts to melt slightly. Remove them with a slotted spoon and drain on a wire rack or paper towels. Repeat with the remaining cheese sticks, maintaining the 350°F oil temperature between batches.

Let the cheese sticks rest for 2-3 minutes after frying. This allows the cheese to set slightly so it doesn't ooze out when you bite in. Serve them immediately while they're still warm and crispy—trust me, they won't last long!

For extra flair, sprinkle them with a pinch of garlic powder or serve with marinara sauce on the side. These cheese sticks are perfect for parties, game days, or just a quick snack. Enjoy them while they're hot, and watch everyone ask for seconds!

Common mistakes when making your arby's cheese sticks

Overmixing the Dough

This is my biggest pet peeve—overworking the dough makes cheese sticks dense instead of light and airy. Once you've mixed the ingredients and the dough comes together, knead for just 5 minutes or until smooth.

Overmixing develops gluten too much, which leads to tough, chewy results instead of that perfect crispy texture. I've seen people knead for 15 minutes by accident, and trust me, it ruins everything. 💫

Skipping the Resting Time

Rushing to fry the cheese sticks right after shaping is a huge mistake. The dough needs to rest for at least 30 minutes before rolling out the ropes. This allows the gluten to relax, making the dough easier to work with and preventing it from shrinking during frying.

I always set a timer—no exceptions. The difference in texture is night and day!

Incorrect Oil Temperature

Guessing the oil temperature is how you end up with greasy, soggy cheese sticks. The oil must be at a steady 350°F—any lower and they'll absorb too much oil, any higher and they'll burn before the cheese melts.

Invest in a good deep-fry thermometer (I love the Thermoworks Smoke model) and check it frequently. Even a 10°F difference makes a huge impact on texture.

Cheese Distribution Issues

Uneven cheese distribution leads to lumpy, uneven cooking. When you roll up the dough, press the cheese firmly into the center of each rope. If you're lazy and just sprinkle it in, you'll end up with some sticks that are cheesy and others that are doughy.

I like to make a little well in the dough, add the cheese, then roll it up like a burrito. This ensures every bite has that perfect melty center. 🧀

Overcrowding the Fryer

Trying to fry too many cheese sticks at once drops the oil temperature and makes them greasy. The golden rule: only fry 3-4 sticks at a time. Crowding the pot causes the oil to cool down, which means you'll need to fry them longer to get them crispy.

This also makes the dough absorb more oil, defeating the whole purpose of making them crispy in the first place. Patience is key here!

Not Draining Properly

Letting fried cheese sticks sit in oil or on a wet paper towel after frying steams them, making the crust soggy. Always drain them on a wire rack or paper towels to allow air circulation.

I like to place them on a rack set over a baking sheet to catch any drips. This keeps them crispy for longer, which is especially important if you're serving them at a party where they might sit out for a while. 🔥

Frequently asked questions