Why You’ll Love This Recipe
These Crusty Mini Baguettes are a simple yet satisfying homemade bread option that rivals your local bakery. With a golden, crispy crust and a soft, chewy interior, they’re perfect for sandwiches, bruschetta, or as an accompaniment to soups and stews. This recipe is easy to follow, beginner-friendly, and made with basic pantry staples, making it an ideal bread-baking project even for first-timers. You’ll be enjoying fresh, bakery-quality baguettes in under two hours!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 tsp salt
- 1 tsp sugar
- 1 packet active dry yeast (2 1/4 tsp)
- 3/4 cup warm water (about 110°F / 43°C)
- 1 tbsp olive oil
- 1 egg (optional, for egg wash)
Directions
- Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy.
- Make Dough: In a large bowl, whisk together flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
- Knead: Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise for 1 hour, or until it doubles in size.
- Shape: Punch down the dough and divide it into 4–6 equal pieces. Shape each piece into 6-inch mini baguettes and place them on a parchment-lined baking sheet.
- Second Rise: Let the shaped dough rise for 30 minutes. Meanwhile, preheat the oven to 425°F (220°C).
- Egg Wash & Score: If using, brush the tops of the baguettes with an egg wash. Score the tops of each with 2–3 diagonal slashes using a sharp knife or razor blade.
- Bake with Steam: Place a pan of hot water on the bottom oven rack. Bake the baguettes for 15–18 minutes, or until golden brown and crusty.
- Cool: Transfer the mini baguettes to a wire rack and let them cool before serving.
Servings and Timing
- Servings: 4–6 mini baguettes
- Prep Time: 1 hour 40 minutes (including rising time)
- Cook Time: 15–18 minutes
- Total Time: 1 hour 55 minutes to 1 hour 58 minutes
Variations
- Chewier Baguettes: Substitute bread flour for all-purpose flour for a chewier texture.
- Flavor Variations: Add fresh herbs (like rosemary or thyme), roasted garlic, or even melted butter instead of olive oil to customize the flavor.
- Gluten-Free Option: Use a gluten-free flour blend to make these mini baguettes gluten-free.
Storage/Reheating
- Storage: Keep the mini baguettes in a paper bag for up to 2 days at room temperature. Alternatively, you can freeze them wrapped tightly for up to 1 month.
- Reheating: To refresh the baguettes, mist with water and warm in a 350°F (175°C) oven for 5–10 minutes to regain their crispy crust.
FAQs
1. Can I use a stand mixer to make the dough?
Yes, you can use a stand mixer with a dough hook to knead the dough. Mix on medium speed for about 5–7 minutes until smooth and elastic.
2. What should I do if my yeast doesn’t foam?
If the yeast doesn’t foam, it may be expired or the water temperature may have been too hot. Try again with fresh yeast and make sure the water is warm (around 110°F / 43°C).
3. Can I skip the egg wash?
Yes, the egg wash is optional. It gives a glossy finish to the crust, but the baguettes will still be delicious without it.
4. How do I ensure the baguettes have a crispy crust?
Steam is key! Adding a pan of hot water to the oven during baking creates steam, which helps develop the crispy crust.
5. Can I make this dough ahead of time?
Yes, you can make the dough the night before. After kneading, place it in the fridge to rise slowly overnight. Shape and bake the next day.
6. Can I freeze the dough?
Yes, after the first rise, you can freeze the dough for up to 1 month. Let it thaw in the fridge overnight before shaping and baking.
7. How do I know when the baguettes are done?
The baguettes should be golden brown and sound hollow when tapped on the bottom. If in doubt, you can also use a kitchen thermometer to check if the internal temperature has reached 200°F (93°C).
8. Can I make these into larger baguettes?
Yes, you can shape the dough into larger baguettes. Just adjust the baking time to 20–25 minutes, depending on the size.
9. What type of flour should I use for the best results?
All-purpose flour works great for these mini baguettes, but for a chewier, bakery-style baguette, try using bread flour.
10. How can I add more flavor to the crust?
Brush the top of the dough with olive oil or melted butter before baking for extra flavor. You can also sprinkle some sea salt on top before baking.
Conclusion
These Crusty Mini Baguettes are perfect for anyone looking to make fresh, homemade bread with minimal effort. With a crisp, golden crust and a soft, chewy interior, they’re ideal for sandwiches, dipping in soups, or simply enjoying on their own. With easy-to-follow steps and versatile variations, you’ll be baking bakery-quality baguettes in no time!
Crusty Mini Baguettes That Are Easy to Bake and Always Perfect
- Total Time: 1 hour 55 minutes to 1 hour 58 minutes
- Yield: 4–6 mini baguettes
- Diet: Vegetarian
Description
These Crusty Mini Baguettes are a simple, homemade bread option with a golden, crispy crust and soft, chewy interior. Perfect for sandwiches, bruschetta, or as an accompaniment to soups and stews, they’re easy to make and ready in under two hours!
Ingredients
2 1/4 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 packet active dry yeast (2 1/4 tsp)
3/4 cup warm water (about 110°F / 43°C)
1 tbsp olive oil
1 egg (optional, for egg wash)
Instructions
- Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy.
- Make Dough: In a large bowl, whisk together flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
- Knead: Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise for 1 hour, or until it doubles in size.
- Shape: Punch down the dough and divide it into 4–6 equal pieces. Shape each piece into 6-inch mini baguettes and place them on a parchment-lined baking sheet.
- Second Rise: Let the shaped dough rise for 30 minutes. Meanwhile, preheat the oven to 425°F (220°C).
- Egg Wash & Score: If using, brush the tops of the baguettes with an egg wash. Score the tops with 2–3 diagonal slashes using a sharp knife or razor blade.
- Bake with Steam: Place a pan of hot water on the bottom oven rack. Bake for 15–18 minutes, or until golden brown and crusty.
- Cool: Transfer the mini baguettes to a wire rack and let them cool before serving.
Notes
Substitute bread flour for all-purpose flour for a chewier texture.
Add fresh herbs (like rosemary or thyme) or roasted garlic for extra flavor.
For a gluten-free version, use a gluten-free flour blend.
Store mini baguettes in a paper bag for up to 2 days or freeze for up to 1 month.
To refresh, mist with water and reheat in the oven at 350°F (175°C) for 5–10 minutes.
- Prep Time: 1 hour 40 minutes (including rising time)
- Cook Time: 15–18 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 mini baguette
- Calories: 190
- Sugar: 1g
- Sodium: 330mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
