Easy Crusty Mini Baguettes
These mini baguettes are a simplified version of the classic French baguette, offering a warm, crackling crust and a tender, open crumb, perfect for any occasion.
Ingredients
For the Dough
- 2¼ cups all-purpose flour, sifted 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 Finish
- 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.
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 until a shaggy dough forms.
Knead the Dough
- Turn the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic.
First Rise
- Lightly grease a large bowl with olive oil. Place the kneaded dough in the bowl, cover, and let rise for 1 hour or until doubled in size.
Shape and Second Rise
- Punch down the risen dough, divide into 4–6 equal pieces, shape each into a mini baguette, and let rise for 30 minutes.
Egg Wash, Score, and Bake with Steam
- Brush each baguette with egg wash, score the tops, pour boiling water into a preheated pan, and bake for 15–18 minutes until golden brown.
Notes
For best results, allow bread to cool before slicing and consider using a sharp knife for scoring.