Line a baking sheet with foil, and lightly spray the foil with nonstick cooking spray.
Halve each cheese stick crosswise (so they're shorter)
Place the flour in a shallow bowl. In a second bowl, beat the eggs and water together. In a third shallow bowl, whisk together the seasoned bread crumbs, panko crumbs, melted butter, salt and pepper.
For the dredging process, roll the cheese sticks in flour, roll in the egg mixture and then the breadcrumb mixture. Repeat the egg and breadcrumb coatings, pressing the breadcrumbs into the cheese stick. There will be 5 coatings in all.
Place the dredged cheese sticks on the prepared pan, cover and freeze 30 minutes or up to 24 hours.
When Ready to Bake:
Heat oven to 415°F and set the oven rack to the middle position. Remove the cheese sticks from the freezer while the oven preheats. Bake 10-20 minutes or until heated through, crispy and golden. Turn halfway through baking.
Serve with a side of marinara or spaghetti sauce for dipping.