Bring the aroma and crunch of a French bakery into your home with these crusty mini baguettes. Crisp on the outside, soft and airy on the inside, and perfect for breakfast, sandwiches, or serving alongside soups and cheeses.
INGREDIENTS
2¼ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 packet active dry yeast (2¼ teaspoons)
¾ cup warm water (about 110°F / 45°C)
1 tablespoon olive oil
1 egg, beaten (optional, for egg wash)
PREPARATION INSTRUCTIONS
ACTIVATE THE YEAST
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy and bubbly. This step ensures the yeast is active and will give the baguettes a good rise.
MAKE THE DOUGH
In a large bowl, mix the flour and salt. Pour in the yeast mixture and olive oil. Stir until a rough dough forms and all the flour is incorporated.
KNEAD & FIRST RISE
Transfer the dough to a lightly floured surface and knead for 5–7 minutes until smooth, elastic, and slightly springy. Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise for about 1 hour or until doubled in size.
SHAPE THE MINI BAGUETTES
Preheat the oven to 475°F (245°C). Punch down the dough to release air, then divide it into 4 equal portions. Shape each portion into a small baguette by rolling and gently stretching the dough.
SECOND REST
Place the shaped baguettes on a baking sheet lined with parchment paper. Cover lightly and let rest for 20 minutes to relax the dough and improve texture.
OPTIONAL EGG WASH
For a shiny, golden crust, brush the tops lightly with beaten egg just before baking.
BAKE
Bake for 20–25 minutes until the baguettes are deeply golden, crusty, and sound hollow when tapped on the bottom.
COOL & SERVE
Allow the baguettes to cool slightly on a wire rack before serving to let the interior set properly.
SERVING IDEAS & TIPS
Perfect served warm with butter, jam, or honey
Great for sandwiches, bruschetta, or cheese boards
For extra crustiness, place a small oven-safe dish of hot water in the oven while baking
Store at room temperature for 1 day or freeze once cooled
TIME & YIELD
Prep Time: 15 minutes
Rising Time: 1 hour 20 minutes
Bake Time: 20–25 minutes
Total Time: About 2 hours
Yield: 4 mini baguettes