Name: Easy Crusty Mini Baguettes Recipe (Bakery-Style at Home!) Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 2 h 10 min
Cuisine: French
Ingredients: 2¼ cups all-purpose flour (sifted for lighter texture – can substitute bread flour for chewier baguettes); 1 teaspoon fine sea salt (enhances flavor and controls yeast activity); 1 teaspoon granulated sugar (feeds the yeast and helps with browning); 1 packet active dry yeast (2¼ teaspoons – or 2 teaspoons instant yeast); ¾ cup warm water (110°F/43°C – about the temperature of warm bathwater); 1 tablespoon olive oil (adds subtle flavor – can substitute melted butter for richer taste); 1 large egg (beaten with 1 tablespoon water for shiny golden crust – or use milk for egg-free); 1 cup boiling water (for creating steam in the oven – not mixed into dough)

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Introduction

Enjoy bakery-quality mini baguettes right in your own kitchen with this easy recipe. These crusty, golden loaves have a chewy interior and a shiny, crisp crust that will impress any bread lover.

Three golden-brown baguettes lie side by side on a light grey cloth over a white marbled surface. Each baguette has a crispy, crunchy crust with light cracks and a dusting of white flour on top. The top layer shows multiple long, diagonal slashes revealing soft, airy interior bread that is pale cream with a slightly shiny texture. The baguettes appear fresh and warm with distinct crumb details inside the slashes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2¼ cups all-purpose flour (sifted for lighter texture; can substitute bread flour for chewier baguettes)
1 teaspoon fine sea salt (enhances flavor and controls yeast activity)
1 teaspoon granulated sugar (feeds the yeast and helps with browning)
1 packet active dry yeast (2¼ teaspoons; or use 2 teaspoons instant yeast)
¾ cup warm water (110°F/43°C; about the temperature of warm bathwater)
1 tablespoon olive oil (adds subtle flavor; can substitute melted butter for richer taste)
1 large egg (beaten with 1 tablespoon water for shiny golden crust; or use milk for egg-free)
1 cup boiling water (for creating steam in the oven; not mixed into dough)

Instructions

Step 1: Activate the yeast by combining ¾ cup warm water (110°F), 1 teaspoon sugar, and 1 packet active dry yeast in a small bowl. Stir gently and let sit for 5-10 minutes until foamy and frothy. If it doesn’t foam, the yeast may be inactive—start over with fresh yeast.
Step 2: In a large bowl, whisk together 2¼ cups flour and 1 teaspoon salt. Make a well in the center and pour in the activated yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon or your hands until a shaggy dough forms and the flour is fully incorporated.
Step 3: Turn the dough onto a lightly floured surface and knead for 8-10 minutes. Use the heel of your hand to push the dough away, then fold it back. The dough should become smooth, elastic, and slightly tacky. Add small amounts of flour only if the dough is excessively sticky.
Step 4: Lightly grease a large bowl with olive oil. Place the kneaded dough in the bowl and turn to coat. Cover with a kitchen towel or plastic wrap and let rise in a warm, draft-free place for 1 hour, or until doubled in size.
Step 5: Punch down the risen dough and turn it onto a lightly floured surface. Divide into 4-6 equal pieces. Shape each piece into a mini baguette about 6 inches long by flattening into a rectangle, rolling tightly from a long edge, pinching the seam, then gently rolling to even out and taper the ends. Place on a parchment-lined baking sheet spaced 2 inches apart.
Step 6: Cover the shaped baguettes loosely with a towel. Let rise for 30 minutes until puffy and nearly doubled. Meanwhile, preheat the oven to 425°F (220°C) and place an empty shallow pan on the bottom rack. Boil water for steaming.
Step 7: Beat 1 egg with 1 tablespoon water. Gently brush the egg wash over each baguette. Using a very sharp knife or bread lame, make 2-3 diagonal slashes across the top at a 45-degree angle about ¼-inch deep.
Step 8: Carefully pour 1 cup boiling water into the preheated pan on the lower oven rack to create steam. Quickly place the baking sheet with baguettes on the middle rack and close the oven door. Bake for 15-18 minutes until deep golden brown. Tap the bottom—it should sound hollow. Internal temperature should reach 190-200°F.
Step 9: Transfer the baked baguettes to a wire cooling rack immediately. Let cool at least 10-15 minutes before slicing to allow the crumb to set and the crust to crisp fully.

Tips & Variations

Substitute bread flour for all-purpose flour to achieve a chewier texture closer to classic baguettes.
Use melted butter instead of olive oil for a richer flavor in the dough.
For an egg-free crust, brush with milk instead of the egg wash to achieve a golden finish.
Scoring the dough just before baking helps control the shape and creates the iconic baguette look.
Make sure to create steam in the oven by adding boiling water to the pan; it helps develop the crispy, crackly crust.

Storage

Store leftover mini baguettes wrapped in a paper bag or bread box at room temperature for up to 2 days to maintain crustiness. For longer storage, freeze completely cooled baguettes in airtight bags for up to 1 month. To reheat, warm them in a 350°F (175°C) oven for 5-10 minutes until crisp again.

How to Serve

Three golden brown baguettes with a crispy crust and soft airy insides are placed close together on brown parchment paper over a white marbled surface. Each baguette has several diagonal slashes on top showing the light and fluffy texture inside. The crust has a slightly darker, toasted color along the edges of the slashes with some light flour dusted on the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use 2 teaspoons of instant yeast in place of one packet of active dry yeast. Skip the activation step and mix it directly with the flour and dry ingredients.

How do I know when the dough has risen enough?

The dough should double in size and look noticeably puffier. To test, gently press your finger into the dough; if the indentation remains or slowly fills back in, it’s ready for the next step.