Arby's Cheese Sticks Recipe: Crispy Breaded Bites With Melty Cheddar Pulls

This Arby's cheese sticks recipe delivers the same crispy, golden bites with gooey cheddar pulls you love from the restaurant—right in your own kitchen.

The secret lies in a perfectly balanced dough that stays light and airy while creating that signature crunch, paired with sharp cheddar that melts into stretchy strands. I’ve perfected the technique over years of testing, ensuring every batch turns out just like the original—no shortcuts, just restaurant-quality results.

The process starts with a simple dough made from flour, baking powder, and a touch of salt, which gets rolled out thin to create the iconic rectangular shape.

The real magic happens when you brush the edges with melted butter before baking—this creates the crispy crust while keeping the inside tender. Meanwhile, the cheddar filling transforms into those signature melty pulls that make these sticks irresistible.

No frying required; a hot oven does all the work for perfectly golden, cheesy bites every time.

What you’ll end up with are crispy cheese sticks that are golden on the outside, tender inside, and packed with that addictive cheddar pull. The aroma alone will have everyone gathering around your kitchen, and the first bite delivers the same satisfaction as the fast-food version—just better.

These are perfect for game day, snack time, or whenever you crave something cheesy and crispy without the hassle of takeout.

The best part? They’re just as easy to customize as they are to make. Serve them with marinara for dipping, sprinkle with garlic powder for extra flavor, or even turn them into a quick appetizer platter.

Once you try these homemade cheese sticks, you’ll never buy them from a restaurant again. Let’s get started!

Ingredients for arby's cheese sticks

Simple dough, sharp cheddar, and crispy edges—everything you need for restaurant-quality cheese sticks.

The cheddar makes or breaks these. Sharp chedddar from the deli counter (like Kraft or Babybel) melts best—none of that pre-shredded stuff with anti-caking agents. For the dough, King Arthur flour works best, but any all-purpose will do. The butter needs to stay cold when brushing the edges, so take it straight from the fridge. Panko is non-negotiable here—it gives that signature crunch. I grab mine at Trader Joe's in bulk because it's cheaper that way.

No panko? Regular breadcrumbs toasted in a dry pan work in a pinch, but they won’t be as crispy. Out of sharp cheddar? Mozzarella and chedddar blend (50/50) gives a similar pull. Milk substitute? Heavy cream or buttermilk for extra richness. The dough should be firm but not sticky—add a splash more milk if needed. For extra flavor, mix in 1/4 tsp smoked paprika with the garlic powder. And trust me, don’t skip brushing the edges with oil—that’s what makes them golden and crispy.

These reheat beautifully—just pop them in a 350°F oven for 5-7 minutes until crispy again. Store leftovers in an airtight container for up to 3 days, but honestly, they won’t last that long. Freeze extras on a tray first, then transfer to a bag for up to 3 months. Pro tip: Double the batch and freeze half—game day savior.

Step-by-step instructions for crispy cheese sticks

Here's how to make golden, pull-apart cheese sticks that taste just like Arby's.

In a large mixing bowl, combine the 2 cups all-purpose flour, 1.5 teaspoons baking powder, and 0.5 teaspoon kosher salt. Whisk until evenly distributed—this ensures your cheese sticks will be light and airy, not dense. Cut in the 0.5 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is key for achieving that perfect crispy exterior.

Next, add the 1.5 cups shredded sharp cheddar cheese to the bowl. I like to shred it myself for maximum meltiness—pre-shredded cheese contains anti-caking agents that prevent proper melting. Use your fingers to work the cheese into the flour mixture until it forms a shaggy, crumbly dough. If it feels too dry, add 1 tablespoon of the milk at a time until it just comes together when pressed. The dough should hold its shape but still be slightly crumbly—this is ideal for crispy results.

Divide the dough into 4 equal portions (about 1 cup each) and roll each portion into a 12-inch log on a lightly floured surface. I use a rolling pin to gently press and shape, keeping the logs about 1 inch in diameter. If the dough cracks, just press it back together—it's normal with cheese dough. Wrap each log in plastic wrap and refrigerate for 30 minutes to firm up slightly.

After chilling, cut each log into 8 pieces (you'll have 32 total cheese sticks). In a shallow bowl, whisk together the 1 whole large egg, 0.25 cup milk, 0.5 teaspoon garlic powder, and 0.25 teaspoon ground black pepper. Dip each cheese stick into the egg mixture, letting any excess drip off. Then roll the dipped sticks in the 0.5 cup panko breadcrumbs, pressing gently to ensure even coverage. Place on a parchment-lined baking sheet and refrigerate again for 15 minutes while you preheat the oven.

Preheat your oven to 400°F and position a rack in the middle position. Brush the cheese sticks lightly with 2 tablespoons vegetable oil using a pastry brush—this helps create that signature crispy exterior. Arrange the sticks on the baking sheet, leaving 1 inch of space between each for even browning. Bake for 12-15 minutes, flipping halfway through, until they're deep golden brown and the cheese inside is fully melted and pull-apart tender.

Here's the thing about cheese sticks—they're done when the edges are crispy and golden, but the centers should still be soft enough to pull apart with your fingers. If they brown too quickly, tent with foil for the last 2-3 minutes of baking to prevent burning. Remove from the oven and let them rest for 2 minutes before serving—this helps the cheese set just enough to hold its shape when pulling.

Serve the cheese sticks immediately while they're still warm and crispy. The outside should be crunchy and golden, while the inside should be gooey and stringy—just like the ones from Arby's. For extra flavor, sprinkle with a pinch of garlic powder or serve with a side of marinara sauce for dipping. These are best enjoyed right away, but you can reheat them in a 350°F oven for 5-7 minutes if needed, though they won't be quite as crispy.

Pro tip: If you're making these ahead of time, assemble the sticks (dipped and breaded) but don't bake them. Store them in the refrigerator for up to 24 hours before baking. This way, you can have fresh, crispy cheese sticks whenever you're ready—just pop them in the oven and enjoy!

Regional styles of this recipe

Midwest Classic

In the heartland, cheese sticks are all about simplicity and heartiness. The Midwest version often includes a touch of paprika or onion powder in the dough for subtle depth, and some cooks even add a pinch of cayenne for a mild kick.

I’ve found that using Wisconsin sharp cheddar (like Hill Farmstead) elevates the flavor to restaurant-level quality. Serve these with a side of ranch dressing—a Midwest staple—for dipping.

The key here is keeping the dough light and the cheese stretchy, just like the original Arby’s recipe but with a touch of regional warmth. 🌾

Southern Fried Twist

Down South, cheese sticks get a crispier, frier treatment inspired by Southern comfort food. After baking, many Southern cooks finish them in a deep fryer at 375°F for 1-2 minutes to achieve an extra-crunchy exterior.

I like to toss the baked sticks in a mix of panko and crushed cornflakes before the final fry for added texture. Pair these with spicy honey mustard or sriracha mayo for dipping—a Southern favorite. The secret?

Don’t overcrowd the fryer, or the sticks will steam instead of crisp up. 🍯

Pacific Northwest Fusion

The Pacific Northwest brings a lighter, fresher take to cheese sticks, often incorporating local ingredients like fresh dill or smoked paprika into the dough. Some cooks even swap out cheddar for a Gruyère and cheddar blend (Gruyère is a PNW specialty) for a nuttier, more complex flavor.

Serve these with a side of ginger-soy dipping sauce or smoked paprika aioli—both pair beautifully with the crispy sticks. The PNW version also tends to be slightly thinner and longer, inspired by local seafood sticks. 🌿

Northeast Italian Influence

In the Northeast, cheese sticks often get an Italian-inspired twist, with flavors like oregano, red pepper flakes, and even a sprinkle of grated Parmesan mixed into the dough. I love using Monterey Jack cheese alongside the cheddar for a creamier pull.

Serve these with marinara sauce or balsamic glaze for dipping—a nod to Italian-American classics. The Northeast version also sometimes includes a garlic butter brush before baking for extra richness. This style is perfect for game day or as an appetizer before a pasta night. 🧀

Southwest Spicy Kick

For a Southwest-inspired version, add 1 teaspoon of chili powder and ½ teaspoon of cumin to the dough, and use a cheddar-jalapeño cheese blend for the filling. After baking, sprinkle the sticks with crushed tortilla chips for extra crunch.

Serve with smoky chipotle ranch or mango-habanero salsa for dipping. The Southwest style is all about bold flavors and textures—think crispy, spicy, and cheesy all in one bite. Trust me, these disappear fast at parties! 🌶️

Frequently asked questions