These cheese sticks—known as sărățele in parts of Eastern Europe—are my go-to when I want something buttery, cheesy, and reliably crowd-pleasing. They have a crisp exterior, tender interior and a salty, savory hit from the gruyère on top. The dough is simple and forgiving: ricotta and yogurt keep it soft, margarine adds richness, and a short yeast lift gives structure without long fermentation.
I make the dough the night before whenever I can. A long chill in the fridge firms the fat and deepens the flavor; it also makes the dough far easier to roll into thin, even strips. On the day you bake, the process becomes pleasantly repetitive—roll, cut, egg wash, cheese, bake—and you end up with tray after tray of golden, uniform sticks.
This recipe is practical: minimal shaping, no laminating, and it holds up well for parties, school lunches, or a simple afternoon snack with coffee. Below you’ll find a precise ingredient checklist and the step-by-step directions I use every time, followed by tips, swaps, troubleshooting, and storage notes so you can get consistent results at home.
Ingredient Checklist
- 8 ounces ricotta cheese — Adds moisture, tenderness, and subtle tang that keeps the crumb soft.
- 1 cup plain yogurt — Keeps the dough supple and adds light acidity to strengthen gluten.
- 6 ounces margarine — Provides fat for flakiness and richness; use a block that’s easy to work with when chilled.
- 1 egg — Incorporated into the dough for structure and color.
- ½ teaspoon salt — Balances flavors and enhances the cheese.
- 2 teaspoons active dry yeast — Gives the dough lift and a slight, pleasant chew.
- 4 cups all-purpose flour — The main structure for the dough; start mixing with half and add the rest as instructed.
- 1 egg (for egg wash) — Reserved for brushing the tops so the cheese browns and sticks.
- 1 cup gruyere cheese (shredded) — Melts and browns beautifully on top; gives that savory, nutty finish.
Cheese Sticks (Saratele) Made Stepwise
- In the bowl of a stand mixer combine 8 ounces ricotta cheese, 1 cup plain yogurt, 6 ounces margarine, 1 egg, 2 teaspoons active dry yeast, and ½ teaspoon salt. Fit the mixer with the paddle attachment and beat on medium speed until the mixture is well combined.
- Add half (2 cups) of the 4 cups all-purpose flour and mix until incorporated. Add the remaining flour, switch to the dough hook, and mix on low–medium until the dough forms a cohesive ball and comes away from the sides of the bowl.
- Transfer the dough to a large greased bowl, cover tightly with plastic wrap, and refrigerate overnight or for at least 2 hours.
- When ready to bake, preheat the oven to 375°F. Line two large baking sheets with parchment paper.
- Lightly flour your work surface. Cut the chilled dough into two pieces. Roll one piece into a rectangle about 1/4 inch thick. Cut the rectangle into long strips and place the strips on the prepared baking sheets with space between them. (You can poke holes in each stick with the end of a skewer if you like; this is optional.)
- Beat the remaining egg (the egg reserved for egg wash) and brush it over the tops of the sticks. Evenly sprinkle 1 cup shredded gruyere cheese over the egg-washed sticks.
- Bake for 20 to 22 minutes, or until the sticks are golden brown. While the first batch is baking, roll and prepare the remaining piece of dough the same way and bake it after or alongside the first batch, depending on oven capacity.
- Remove the cheese sticks from the oven and let them cool a few minutes on the baking sheets before transferring to a rack to cool slightly. Serve warm or at room temperature.
What Sets This Recipe Apart
A few things make these Cheese Sticks (Saratele) special. First, the ricotta-yogurt combination creates a tender crumb without relying on lots of butter—margarine brings the necessary fat but keeping dairy in the dough gives a lighter texture than a laminated pastry. Second, the short yeast addition is enough to give a slight lift and better bite without a long proof, which keeps the method approachable for weeknights.
Finally, finishing with a whole cup of shredded gruyère makes the tops intensely savory and properly golden. That direct cheese-on-top approach means each stick has a crisp, cheesy exterior that contrasts beautifully with the softer inside. The overnight chill is not mandatory but makes the dough much easier to handle and improves flavor and texture.
Vegan & Vegetarian Swaps
Vegetarian: This recipe is already vegetarian as written (no meat products). If you need to ensure all components are vegetarian, double-check that the gruyère and margarine are made without animal rennet or animal-derived additives.
Vegan: To make a vegan version, substitute each dairy element with plant-based alternatives: use a firm plant-based ricotta or blended tofu for the ricotta, a non-dairy plain yogurt, margarine that’s explicitly vegan, and a plant-based shredded cheese for the topping. Replace the egg in the dough and the egg wash—use a neutral aquafaba or a thick plant-based milk for brushing, though color and browning will differ from the original. Expect textural changes; the dough will be less rich and slightly different in structure.
Hardware & Gadgets
- Stand mixer with paddle attachment and dough hook — speeds up mixing and kneading and is used in the recipe steps.
- Large mixing bowl — for refrigerating the dough if you don’t want to use the mixer bowl.
- Rolling pin — to roll the dough to about 1/4 inch thick for even baking.
- Baking sheets and parchment paper — prevents sticking and helps even browning.
- Pastry brush — for applying the egg wash cleanly and evenly.
- Skewer or fork (optional) — for poking holes if you prefer a less-domed surface.
- Bench scraper or sharp knife — for cutting long, uniform strips quickly.
Watch Outs & How to Fix
- Dough too sticky to roll: Chill it longer. A 15–30 minute rest in the fridge firms the margarine and makes handling easier. Lightly flour the surface, but avoid adding too much flour or the sticks will dry out.
- Dough too dry or crumbly: Beat in a teaspoon of plain yogurt or a few drops of water and let it rest 5–10 minutes, then try to bring it together gently.
- Sticks don’t brown or cheese doesn’t crisp: Make sure the egg wash is applied and the oven is fully up to 375°F before the tray goes in. If your oven runs cool, increase heat in 10°F increments or bake until deeply golden.
- Cheese slides off during baking: Press the shredded cheese lightly into the egg-washed surface so it adheres before it melts. Too-large shreds can slide; if this happens, use a finer grate next time.
- Dough won’t come together in the mixer: Ensure the flour measurement is correct and that you added the flour in the order specified. Switch to the dough hook and mix on low–medium until cohesive; add a teaspoon of yogurt if absolutely needed, but avoid adding more flour.
Warm & Cool Weather Spins
Warm weather: In a hot kitchen, the margarine can soften quickly. Keep the bowl in the fridge for short rests during preparation. Chill between shaping batches if the dough gets soft on contact. Also shorten any bench-time to prevent the dough from becoming greasy.
Cool weather: Cold kitchens slow yeast activity and make dough firmer. Allow a slightly longer rest at room temperature (15–20 minutes) after removing from the refrigerator to make rolling easier. The overnight chill still works well—just let the dough sit at room temperature for a few minutes before rolling.
Cook’s Notes
- Thickness: Roll to about 1/4 inch thick for the right balance of crisp and tender; thinner will be crisper, thicker will be softer inside.
- Cutting: Use a sharp knife or bench scraper for clean edges. Uniform strips bake more evenly.
- Egg wash: Brush gently and evenly. If you skip the egg wash, the cheese will still stick but won’t brown as nicely.
- Cheese options: Gruyère is recommended for flavor and melt, but if unavailable you can use a similar melting cheese with a savory profile.
- Optional poking: Poking holes with a skewer is optional; it reduces puffing and gives a flatter profile if you prefer that texture.
Save It for Later
Short term: Store baked cheese sticks in an airtight container at room temperature for up to 2 days. To retain some crispness, place a paper towel in the container to absorb excess moisture.
Refrigeration: If you need to keep them longer, refrigerate for up to 5 days, though they will soften. Reheat briefly in a 350°F oven for 5–8 minutes to refresh the exterior.
Freezing: Freeze fully cooled sticks on a baking sheet in a single layer until solid, then transfer to a zip-top bag for up to 1 month. Reheat from frozen at 350°F on a baking sheet for 10–15 minutes, or until warmed through and crisped.
Cheese Sticks (Saratele) FAQs
- Can I make the dough without a stand mixer? Yes. Combine ingredients in a large bowl and mix with a sturdy spoon, then finish by hand until a cohesive dough forms. Knead briefly on a floured surface.
- Do I have to refrigerate overnight? No, but chilling for at least 2 hours makes the dough much easier to roll and improves texture. Overnight gives the best flavor and handling.
- Can I use butter instead of margarine? Yes. Butter will change the flavor (richer) and handling (softer as it warms), so keep the dough chilled and work faster.
- Why is there yeast in this recipe? The yeast gives a light lift and better internal structure than a chemically leavened dough would, without creating a bread-like crumb. It’s a subtle effect that improves the bite.
- Will other cheeses work? Yes. Choose a melting cheese with good flavor; gruyère is recommended for its nutty character and browning qualities.
Final Bite
These Cheese Sticks (Saratele) are straightforward, adaptable, and forgiving—perfect for making ahead and finishing the next day. The combination of ricotta, yogurt, and margarine gives them a tender interior and a satisfying chew, while the gruyère topping delivers that unmistakable cheesy finish. Bake a tray for company or keep a stash in the freezer for unexpected guests; they always disappear fast.
Cheese Sticks (Saratele)
Ingredients
Ingredients
- 8 ouncericotta cheese
- 1 cupplain yogurt
- 6 ouncemargarine
- 1 egg
- 1/2 teaspoonsalt
- 2 teaspoonsactive dry yeast
- 4 cupsall-purpose flour
- 1 egg for egg wash
- 1 cupsgruyere cheese shredded
Instructions
Instructions
- In the bowl of a stand mixer combine 8 ounces ricotta cheese, 1 cup plain yogurt, 6 ounces margarine, 1 egg, 2 teaspoons active dry yeast, and ½ teaspoon salt. Fit the mixer with the paddle attachment and beat on medium speed until the mixture is well combined.
- Add half (2 cups) of the 4 cups all-purpose flour and mix until incorporated. Add the remaining flour, switch to the dough hook, and mix on low–medium until the dough forms a cohesive ball and comes away from the sides of the bowl.
- Transfer the dough to a large greased bowl, cover tightly with plastic wrap, and refrigerate overnight or for at least 2 hours.
- When ready to bake, preheat the oven to 375°F. Line two large baking sheets with parchment paper.
- Lightly flour your work surface. Cut the chilled dough into two pieces. Roll one piece into a rectangle about 1/4 inch thick. Cut the rectangle into long strips and place the strips on the prepared baking sheets with space between them. (You can poke holes in each stick with the end of a skewer if you like; this is optional.)
- Beat the remaining egg (the egg reserved for egg wash) and brush it over the tops of the sticks. Evenly sprinkle 1 cup shredded gruyere cheese over the egg-washed sticks.
- Bake for 20 to 22 minutes, or until the sticks are golden brown. While the first batch is baking, roll and prepare the remaining piece of dough the same way and bake it after or alongside the first batch, depending on oven capacity.
- Remove the cheese sticks from the oven and let them cool a few minutes on the baking sheets before transferring to a rack to cool slightly. Serve warm or at room temperature.
Equipment
- Stand mixer
- paddle attachment
- dough hook
- Large Bowl
- Plastic Wrap
- Oven
- Baking Sheets
- Parchment Paper
- skewer
Notes
Butter can also be used in place of margarine.
Refrigerate leftovers in an airtight container for up to 5 days.
This recipe yields about 6 dozen sticks and nutritional information is based on about 4 sticks per serving.
You can keep them right on the counter on a plate! Or just wrap the bread sticks with plastic wrap, then refrigerate. When serving again, you can place them on a pan directly in the oven for a few more minutes to heat them through.
These are great to make ahead. Prepare them as you would then wrap the baking sheet tightly with plastic wrap and freeze for up to a month so that they stay frozen and separated. Take them out of the freezer and allow to thaw overnight in the fridge when ready to eat. Next bake them and serve.
