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Easy Crusty Mini Baguettes Recipe (Bakery-Style at Home!) Recipe

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This Easy Crusty Mini Baguettes recipe brings bakery-style baguettes into your home kitchen with simple ingredients and straightforward steps. These mini baguettes feature a crisp golden crust and a chewy, airy interior, perfect for sandwiches or serving alongside soups and salads. The recipe utilizes yeast activation, kneading, and a steam baking method to replicate professional bakery textures and flavors.

Ingredients

Scale

Dough 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)

For Baking

  • 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

  1. Activate the Yeast: In a small bowl, combine ¾ cup warm water (110°F), 1 teaspoon sugar, and 1 packet active dry yeast. Stir gently and let sit for 5-10 minutes until foamy and frothy on top. If mixture doesn’t foam, yeast is inactive—start over with fresh yeast.
  2. Make the Dough: In a large bowl, whisk together 2¼ cups flour and 1 teaspoon salt. Make a well in center and pour in activated yeast mixture and 1 tablespoon olive oil. Stir with wooden spoon or hands until shaggy dough forms and all flour is incorporated.
  3. Knead the Dough: Turn dough onto lightly floured surface. Knead for 8-10 minutes using heel of hand, pushing dough away then folding back. Dough should transform from sticky and rough to smooth, elastic, and slightly tacky. Add small amounts of flour only if excessively sticky.
  4. First Rise: Lightly grease large bowl with olive oil. Place kneaded dough in bowl and turn to coat. Cover with kitchen towel or plastic wrap. Let rise in warm, draft-free place for 1 hour or until doubled in size.
  5. Shape the Baguettes: Punch down risen dough. Turn onto lightly floured surface and divide into 4-6 equal pieces. Shape each into mini baguette about 6 inches long: flatten into rectangle, roll tightly from long edge, pinch seam. Gently roll to even out and taper ends. Place on parchment-lined baking sheet, spacing 2 inches apart.
  6. Second Rise: Cover shaped baguettes loosely with towel. Let rise 30 minutes until puffy and nearly doubled. Meanwhile, preheat oven to 425°F (220°C) and place empty shallow pan on bottom oven rack. Boil water for steam.
  7. Egg Wash and Score: Beat 1 egg with 1 tablespoon water. Gently brush egg wash over each baguette. Using very sharp knife or bread lame, make 2-3 diagonal slashes across top at 45-degree angle, about ¼-inch deep.
  8. Bake with Steam: Carefully pour 1 cup boiling water into preheated pan on lower rack (creates instant steam). Quickly place baking sheet with baguettes on middle rack and close oven door. Bake 15-18 minutes until deep golden brown. Tap bottom—should sound hollow. Internal temp should reach 190-200°F.
  9. Cool and Serve: Transfer baked baguettes to wire cooling rack immediately. Let cool at least 10-15 minutes before slicing to allow interior crumb to set and crust to achieve maximum crispiness.

Notes

  • Use sifted flour for a lighter texture or bread flour for chewier baguettes.
  • Ensure the water for activating yeast is warm but not hot (around 110°F) to properly activate the yeast without killing it.
  • If your yeast mixture does not foam during activation, your yeast may be expired or the water temperature was incorrect—replace yeast and try again.
  • Do not add too much flour while kneading; slightly tacky dough leads to better texture.
  • Creating steam in the oven is essential for a crispy crust, so don’t skip pouring boiling water during baking.
  • Allow baguettes to cool before slicing to maintain crumb structure and avoid gummy texture.
  • You may substitute the egg wash with milk or water to accommodate dietary preferences.

Keywords: mini baguettes, homemade baguettes, crusty bread, easy bread recipe, French bread, bakery style bread

Find it online: https://jedentaglecker.com/easy-crusty-mini-baguettes-recipe-bakery-style-at-home-recipe/