Warm, crackly, and surprisingly easy—these mini baguettes deliver bakery-style crust and a soft, open crumb with minimal fuss. They take under two hours from start to finish, use pantry staples, and are perfect for sandwich nights, soup accompaniment, or slicing for bruschetta. They also pair beautifully with a crisp summer side—try them with a bright, crunchy salad like easy Asian cucumber salad for a balanced meal.
Why you’ll love this dish
These mini baguettes give you everything people search for when they want homemade bread fast: a thin, shattering crust, an airy interior, and a recipe that’s forgiving for beginners. Because they’re small, they bake quickly and are easy to shape—no professional baguette pan required.
"Made these for family dinner and everyone raved—the crust was perfect and they disappeared in minutes." — home baker
Why make them at home:
- Faster than a full-size baguette but with the same crunchy crust.
- Uses basic ingredients and one bowl for easy cleanup.
- A great project for kids to shape and for cooks to customize (cheese, seeds, herbs).
The cooking process explained
This recipe is straightforward: activate the yeast, mix a shaggy dough, knead until elastic, let it rise twice, shape into mini loaves, score, and bake with steam. The boiling water in the oven delivers that immediate burst of steam that keeps the crust thin and crisp while the crumb sets. Timing is forgiving—if your first rise goes a bit long, you can reshape and shorten the second rise.
What you’ll need
- 2¼ cups (about 280 g) all-purpose flour, sifted for a lighter texture (or use bread flour for chewier baguettes)
- 1 teaspoon fine sea salt
- 1 teaspoon granulated sugar
- 1 packet active dry yeast (2¼ teaspoons) — or 2 teaspoons instant yeast
- ¾ cup warm water (110°F / 43°C) for activating the yeast
- 1 tablespoon olive oil (or melted butter)
- 1 large egg beaten with 1 tablespoon water (or milk for egg-free wash)
- 1 cup boiling water (for oven steam; do not add to dough)
Ingredient notes and substitutions:
- Instant yeast: sprinkle directly into flour and reduce activation step time; dough may rise slightly faster.
- For dairy-free: use olive oil and milk substitute or water for the wash (brushing with oil gives less shine but still a nice crust).
- Want a heartier crumb? Use half whole wheat flour—expect a denser loaf and add 1–2 tablespoons more water.
Step-by-step instructions
- Activate the yeast: In a small bowl, mix ¾ cup warm water (about 110°F), 1 teaspoon sugar, and the packet of active dry yeast. Stir gently and let sit 5–10 minutes. It should become foamy. If not, discard and try new yeast.
- Mix the dough: In a large bowl, whisk 2¼ cups flour and 1 teaspoon salt. Make a well in the center and pour in the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon or your hands until a shaggy dough forms and no dry flour remains.
- Knead: Turn onto a lightly floured surface. Knead for 8–10 minutes, using the heel of your hand to push away then fold back. The dough should become smooth, elastic, and slightly tacky. Add flour only sparingly if it’s unbearably sticky.
- First rise: Lightly grease a large bowl with olive oil. Place the dough inside, turning once to coat. Cover with a towel or plastic wrap and let rise in a warm, draft-free spot for about 1 hour, until doubled.
- Shape loaves: Punch down the dough. Divide into 4–6 equal pieces. Flatten each into a rectangle, roll tightly from the long edge, pinch the seam, and gently roll to even out and taper the ends. Place on a parchment-lined baking sheet about 2 inches apart.
- Second rise: Loosely cover the shaped baguettes and let rise 30 minutes until puffy. Meanwhile preheat oven to 425°F (220°C) and place an empty shallow pan on the lower rack. Bring 1 cup water to a boil.
- Egg wash and score: Beat the egg with 1 tablespoon water (or use milk/water). Brush gently over each baguette. Using a very sharp knife or lame, make 2–3 diagonal slashes about ¼ inch deep at a 45° angle.
- Bake with steam: Carefully pour the 1 cup boiling water into the preheated pan on the lower rack to create steam. Immediately place the baking sheet on the middle rack and close the oven door. Bake 15–18 minutes until deep golden brown. The loaves should sound hollow when tapped and reach an internal temperature of 190–200°F.
- Cool: Transfer baguettes to a wire rack right away. Let cool 10–15 minutes before slicing so the crumb sets and the crust crisps fully.
Directions to follow
- Timing tip: If your kitchen is cool, proof longer in a warm oven (turned off) or near a warm appliance.
- Steam matters: Pour boiling water in quickly and close the door to trap steam; it’s what yields a glossy, thin crust.
- Doneness check: Hollow sound at the bottom and 190–200°F internal temperature are reliable signs your baguettes are done.
Best ways to enjoy it
These mini baguettes are extremely versatile. Slice for sandwiches, tear for stews, or brush with garlic butter and broil for instant crostini. For a crowd-pleasing dip, serve them with a sweet-savory condiment such as barbecue sauce from jelly or with olive oil and aged balsamic for dipping.
Pairing ideas:
- Classic: butter and sea salt for breakfast.
- Dinner: soup (tomato bisque or French onion) and open-faced sandwiches.
- Party: top slices with ricotta, honey, and thyme; or smoked salmon and crème fraîche.
Storage and reheating tips
- Room temperature: Store in a paper bag or wrapped in a kitchen towel for up to 2 days to keep crust crisp. Avoid plastic if you want to retain texture—plastic softens the crust.
- Freezing: Cool completely, then wrap tightly in foil and place in a freezer bag for up to 3 months. Reheat from frozen in a 350°F oven for 10–15 minutes.
- Refreshing day-old baguettes: Sprinkle with a little water and heat at 350–375°F for 5–8 minutes to revive the crust. For quicker refresh, toast slices.
Pro chef tips
- Flour temperature and water temperature matter: Aim for 110°F water for yeast activation—too hot kills yeast.
- Knead until the dough windowpane forms (thin translucent membrane) for the best crumb.
- Don’t over-flour: It will give you a tight, dense interior. Slight tackiness is fine.
- Scoring angle: 45° cuts create better oven spring and that classic baguette look.
- Steam alternatives: If you don’t want to pour boiling water, place a metal tray with lava rocks or an inverted roasting pan and add a tray of hot water before loading the bread—just be cautious.
Creative twists
- Seeded tops: Brush with egg wash and sprinkle sesame, poppy, or mixed seeds before baking.
- Herb baguettes: Fold 1–2 tablespoons chopped fresh herbs (rosemary, thyme) into the dough during the final knead.
- Cheesy: Add ¼–½ cup grated Parmesan or Gruyère to the dough or sprinkle on top before baking.
- Gluten-free: Use a tested gluten-free baguette mix and follow its instructions—gluten-free doughs require different hydration and often xanthan gum for structure.
- Sweet variation: Add 1 tablespoon sugar to the dough and brush with honey butter after baking for a sweeter roll.
Common questions
Q: Can I use instant yeast instead of active dry?
A: Yes. Use 2 teaspoons instant yeast and you can mix it directly with the flour. Skipping the proofing step is fine, but the dough may rise slightly faster—watch the rises.
Q: My dough is sticky—how much flour should I add?
A: Add flour sparingly—a teaspoon at a time. Sticky dough is normal and can produce a lighter crumb. If you add too much, the loaves will be dense.
Q: What if my yeast doesn’t foam?
A: If the yeast mixture remains flat after 10 minutes, the yeast is likely dead (too old or water too hot/cold). Start again with fresh yeast and ensure water is about 110°F.
Q: Can I make the dough ahead and refrigerate?
A: Yes. After the first knead, refrigerate in an oiled bowl, covered, for up to 24 hours for a slow cold rise. Bring to room temp, punch down, shape, and proceed with the second rise before baking.
Q: How do I get an extra crispy crust?
A: Bake with steam and let the baguettes cool uncovered on a wire rack. For very crisp results, avoid storing in plastic and reheat briefly in a hot oven before serving.
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Mini Baguettes
Ingredients
For the dough
- 2¼ cups all-purpose flour, sifted Or use bread flour for chewier baguettes
- 1 teaspoon fine sea salt
- 1 teaspoon granulated sugar
- 1 packet active dry yeast (2¼ teaspoons) Or 2 teaspoons instant yeast
- ¾ cup warm water (110°F / 43°C) For activating the yeast
- 1 tablespoon olive oil Or melted butter
- 1 large egg beaten with 1 tablespoon water Or milk for egg-free wash
For steaming
- 1 cup boiling water For oven steam; do not add to dough
Instructions
Preparation
- In a small bowl, mix ¾ cup warm water, 1 teaspoon sugar, and the packet of active dry yeast. Stir gently and let sit 5–10 minutes until foamy.
- In a large bowl, whisk 2¼ cups flour and 1 teaspoon salt. Make a well in the center and pour in the foamy yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms.
- Turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
- Lightly grease a large bowl with olive oil, place the dough inside, cover, and let rise in a warm spot for about 1 hour until doubled.
Shaping and Baking
- Punch down the dough and divide into 4–6 pieces. Shape each into a baguette and place on a parchment-lined baking sheet.
- Loosely cover and let rise for 30 minutes while preheating the oven to 425°F.
- Beat the egg with 1 tablespoon water and brush over each baguette. Score with a sharp knife.
- Pour the boiling water into a preheated pan in the oven and immediately place the baking sheet on the middle rack. Bake for 15–18 minutes until golden brown.
- Cool on a wire rack for 10–15 minutes before slicing.