Print

Easy Crusty Mini Baguettes Recipe

Print Recipe

★★★★★

4.9 from 61 reviews

This recipe for Easy Crusty Mini Baguettes delivers fresh, homemade French-style bread with a crunchy golden crust and soft, chewy interior. Quick and straightforward, it guides you through activating yeast, kneading dough, rising, shaping, and baking with steam to achieve an authentic baguette texture perfect for sandwiches or as a side.

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 use 2 teaspoons instant yeast)
  • ¾ cup warm water (110°F/43°C; about temperature of warm bathwater)
  • 1 tablespoon olive oil (adds subtle flavor; can substitute melted butter for richer taste)

Finishing Ingredients

  • 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 the mixture doesn’t foam, the 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 the center and pour in the activated yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon or hands until a shaggy dough forms and all the flour is incorporated.
  3. Knead the Dough: Turn dough onto a lightly floured surface. Knead for 8-10 minutes using the heel of your hand, pushing dough away then folding back. The dough should change from sticky and rough to smooth, elastic, and slightly tacky. Add small amounts of flour only if excessively sticky.
  4. First Rise: 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. Let the dough rise in a warm, draft-free place for 1 hour or until doubled in size.
  5. Shape the Baguettes: Punch down the risen dough. Turn it onto a lightly floured surface and divide it into 4-6 equal pieces. Shape each piece into a mini baguette about 6 inches long by flattening into a rectangle, rolling tightly from the long edge, pinching the seam, then gently rolling to even out and taper the ends. Place baguettes on a parchment-lined baking sheet, spaced 2 inches apart.
  6. Second Rise: Cover the shaped baguettes loosely with a towel. Let rise 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 oven rack. Boil water to prepare for steam.
  7. Egg Wash and Score: Beat 1 egg with 1 tablespoon water. Gently brush this 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.
  8. Bake with Steam: Carefully pour 1 cup boiling water into the preheated pan on the lower rack to create instant steam. Quickly place the baking sheet with baguettes on the middle rack and close the oven door. Bake 15-18 minutes until deep golden brown. Tap the bottom of a baguette—it should sound hollow. Internal temperature should reach 190-200°F.
  9. Cool and Serve: Transfer baked baguettes to a wire cooling rack immediately. Let cool at least 10-15 minutes before slicing to allow the interior crumb to set and the crust to achieve maximum crispiness.

Notes

  • Check yeast foam to ensure it’s active; if no foam appears, discard and use fresh yeast.
  • Sifting flour can yield a lighter crumb, while bread flour makes chewier baguettes.
  • The boiling water creates steam in the oven, essential for a crusty exterior.
  • Egg wash enhances crust color and shine but can be substituted with milk for an egg-free option.
  • Allow cooling before slicing to avoid gummy crumb texture.
  • Store baguettes wrapped in a clean kitchen towel for up to 2 days for best freshness.

Keywords: easy mini baguettes, homemade baguettes, crusty baguettes, French bread recipe, bread baking, yeast bread

Find it online: https://kochenmitviktoria.com/easy-crusty-mini-baguettes-recipe/