Prep Time: 20 minutes | Rise Time: 1 hour 30 minutes | Bake Time: 18 minutes | Total Time: 2 hours 8 minutes | Yield: 4-6 mini baguettes | Difficulty: Easy
There’s nothing quite like the smell of freshly baked bread filling your kitchen, and these crusty mini baguettes deliver that bakery experience right at home. With their signature golden, crackly crust and soft, tender interior, these little loaves are absolutely irresistible. The best part? You don’t need fancy equipment or professional skills—just simple pantry ingredients and a couple hours of rise time. Whether you’re serving them alongside a steaming bowl of soup, creating gourmet sandwiches, or simply enjoying them warm with melted butter, these mini baguettes add a touch of artisan charm to any meal. Perfect for breakfast spreads, dinner baskets, or impressing guests at your next gathering!
Table of Contents
Simple Ingredients You Need for Authentic Mini Baguettes
For the Baguette Dough:
- 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 instant yeast, see notes)
- 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 the Egg Wash (Optional but Recommended):
- 1 large egg – beaten with 1 tablespoon water for shiny, golden crust
- Alternative: Brush with milk or melted coconut oil for egg-free option
Special Equipment:
- Baking sheet
- Parchment paper or silicone baking mat
- Sharp knife or bread lame for scoring
- Shallow pan for oven steam
- Wire cooling rack
Easy Crusty Mini Baguettes
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Large mixing bowl
- Small bowl for yeast activation
- Sharp knife or bread lame for scoring
- Shallow pan for oven steam
- Wire cooling rack
- Kitchen towel or plastic wrap
- Pastry brush for egg wash
Ingredients
For the Baguette Dough
- 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
For the Egg Wash (Optional)
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Step-by-Step Instructions for Bakery-Perfect Mini Baguettes
Step 1: Activate the Yeast for Perfect Rise (10 minutes)
In a small bowl, combine ¾ cup warm water (110°F), 1 teaspoon sugar, and the packet of active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy and frothy on top. This proves your yeast is alive and active. (If it doesn’t foam, your yeast may be expired—start over with fresh yeast to ensure proper rise!)
Step 2: Create the Dough Base (5 minutes)
In a large mixing bowl, whisk together 2¼ cups all-purpose flour and 1 teaspoon salt until evenly combined. Make a well in the center and pour in the activated yeast mixture and 1 tablespoon olive oil. Using a wooden spoon or your hands, stir until a shaggy, sticky dough forms. All the flour should be incorporated, though the dough will look rough and uneven at this stage.
Step 3: Knead Until Smooth and Elastic (10 minutes)
Turn the dough out onto a lightly floured work surface. Knead for 8-10 minutes using the heel of your hand to push the dough away, then fold it back over itself. The dough should transform from sticky and rough to smooth, elastic, and slightly tacky. It should spring back when poked gently. (Add small amounts of flour only if the dough is excessively sticky—too much flour makes dense baguettes!)
Step 4: First Rise for Light, Airy Texture (1 hour)
Lightly grease a large bowl with olive oil. Place the kneaded dough in the bowl and turn it to coat all sides. Cover with a clean kitchen towel or plastic wrap. Let rise in a warm, draft-free place for 1 hour, or until doubled in size. (Pro tip: A slightly warm oven that’s been turned off, or near a sunny window, works perfectly for proofing!)
Step 5: Shape the Mini Baguettes (8 minutes)
Punch down the risen dough to release air bubbles. Turn onto a lightly floured surface and divide into 4-6 equal pieces (depending on desired baguette size). Shape each piece into a mini baguette about 6 inches long: flatten each portion into a rectangle, then roll tightly from the long edge, pinching the seam closed. Gently roll with your hands to even out the shape and taper the ends slightly. Place shaped baguettes on a parchment-lined baking sheet, spacing them about 2 inches apart.
Step 6: Second Rise for Optimal Oven Spring (30 minutes)
Cover the shaped baguettes loosely with a clean towel. Let rise for 30 minutes until puffy and nearly doubled. Meanwhile, preheat your oven to 425°F (220°C) and place an empty shallow pan on the bottom oven rack. Boil water for creating steam.
Step 7: Egg Wash and Score for Beautiful Presentation (3 minutes)
Beat 1 egg with 1 tablespoon water. Gently brush the egg wash over each baguette for a golden, shiny crust. Using a very sharp knife or bread lame, make 2-3 diagonal slashes across the top of each baguette at a 45-degree angle, about ¼-inch deep. (Scoring allows the bread to expand properly and creates that classic artisan look!)
Step 8: Bake with Steam for Crusty Perfection (18 minutes)
Carefully pour about 1 cup of boiling water into the preheated pan on the lower oven rack (stand back—it will create instant steam!). Quickly place the baking sheet with baguettes on the middle rack and close the oven door. Bake for 15-18 minutes until the baguettes are deep golden brown with a crispy crust. To test doneness, tap the bottom of a baguette—it should sound hollow. Internal temperature should reach 190-200°F.
Step 9: Cool for Perfect Texture (15 minutes)
Transfer the baked baguettes to a wire cooling rack immediately. Let cool for at least 10-15 minutes before slicing. This cooling period allows the interior crumb to set properly and the crust to achieve maximum crispiness. Resist the urge to cut them immediately—the texture will be gummy!
Expert Baking Tips for Perfect Crusty Baguettes Every Time
The Secret to Authentic Bakery Crust:
The pan of water creating steam in the oven is absolutely crucial! Steam keeps the crust from hardening too quickly, allowing the bread to expand fully and develop those beautiful cracks and a shiny, crispy exterior. Never skip this step if you want professional results.
Why Two Rises Matter:
The first rise develops flavor and gluten structure. The second rise after shaping creates that light, airy interior with proper “oven spring”—the final expansion that happens in the first few minutes of baking. Skipping the second rise results in dense, heavy baguettes.
Shaping Tips for Beautiful Loaves:
Don’t worry if your first batch isn’t perfectly uniform! Each baguette develops its own rustic charm. The key is rolling tightly to avoid air pockets and pinching the seam well so it doesn’t open during baking. Practice makes perfect, and even imperfect baguettes taste amazing.
Common Mistakes to Avoid:
- Under-kneading: Results in dense bread that doesn’t rise properly. Knead the full 8-10 minutes!
- Water too hot or cold: Temperature matters for yeast activation. Too hot kills yeast; too cold won’t activate it.
- Over-proofing: If dough rises too long, it can collapse. Stick to recommended times.
- Overbaking: Check at 15 minutes—overly dark baguettes become too hard to enjoy.
Flavor Variations:
- Herbed Baguettes: Knead in 1 tablespoon dried rosemary, thyme, or Italian seasoning
- Garlic Butter: Brush warm baguettes with garlic butter immediately after baking
- Seeded Crust: Sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning before baking
- Cheesy Baguettes: Add ½ cup shredded Parmesan to the dough
Love homemade bread? Try our garlic parmesan focaccia bread or 4-ingredient no-knead artisan bread for more easy baking wins!
Serving Ideas, Storage Tips, and Creative Uses
Perfect Pairings:
These mini baguettes are incredibly versatile! Serve them warm with:
- Softened butter and flaky sea salt
- Olive oil and balsamic vinegar for dipping
- Homemade jam or honey
- Alongside our homemade loaded potato soup or Cajun potato soup
- As the base for bruschetta or crostini appetizers
- Split lengthwise for gourmet sandwiches
Storage Instructions:
Store baked mini baguettes in a bread bag or wrapped loosely in a clean kitchen towel at room temperature for up to 2 days. Don’t use plastic bags or airtight containers—they’ll make the crust soft and chewy instead of crispy. For longer storage, wrap tightly in aluminum foil.
Freezing for Later:
These freeze beautifully! Wrap cooled baguettes tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. To serve, thaw at room temperature for 1-2 hours, then re-crisp in a 350°F oven for 5-10 minutes.
Re-Crisping Leftover Baguettes:
Day-old baguettes losing their crunch? Sprinkle lightly with water, wrap in foil, and bake at 350°F for 8-10 minutes. Remove foil for the last 2 minutes to re-crisp the crust. They’ll taste freshly baked again!
Creative Uses for Stale Baguettes:
- Make homemade croutons for salads
- Create French toast or bread pudding
- Grind into breadcrumbs for coating or topping
- Use for classic French onion soup
Similar to our cheddar cheese bread recipe, these baguettes are perfect for elevating any meal from ordinary to extraordinary!
FAQ About Crusty Mini Baguettes
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes! If using instant yeast (also called rapid-rise or bread machine yeast), you can skip the proofing step in Step 1. Simply mix the instant yeast directly into the flour with the other dry ingredients, then add the warm water and oil. The rise times remain the same. Instant yeast is slightly more potent, so you can use 2 teaspoons instead of 2¼ teaspoons if you prefer.
Why Did My Baguettes Turn Out Flat Instead of Rising Properly?
Flat baguettes usually result from one of three issues: over-proofing (letting the dough rise too long, causing it to collapse), under-kneading (not developing enough gluten structure to hold the rise), or inactive yeast (expired or killed by water that was too hot). Always check that your yeast foams during activation, knead for the full recommended time, and follow rise times carefully. If your kitchen is very warm, the dough may rise faster than expected—watch for doubling in size rather than strictly following the clock.
Can I Make Full-Size Baguettes or Adjust the Recipe Size?
Absolutely! For full-size baguettes, divide the dough into 2 portions and shape each into a 12-15 inch baguette. Increase baking time to 20-25 minutes. To double the recipe for a larger batch, simply use 4½ cups flour, 2 packets yeast, 1½ cups warm water, and double all other ingredients. This makes 8-12 mini baguettes, perfect for entertaining or meal prep. The techniques remain exactly the same!
Why These Mini Baguettes Will Become Your Go-To Bread Recipe
These crusty mini baguettes prove that bakery-quality bread is absolutely achievable at home, even for beginners. The combination of simple ingredients, straightforward techniques, and foolproof results makes this recipe one you’ll return to again and again. There’s something magical about pulling golden, crackling baguettes from your own oven—the pride of creating something from scratch that rivals anything from a French bakery. Whether you’re serving them at a casual family dinner or an elegant gathering, these mini baguettes never fail to impress.
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