Name: Crusty Mini Baguettes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 2 h
Cuisine: French
Ingredients: 3 cups All-purpose Flour (Use bread flour for a chewier texture); 1 teaspoon Salt (Enhances flavor and regulates yeast activity); 1 tablespoon Sugar (Feeds yeast and adds sweetness); 2 teaspoons Active Dry Yeast (Ensure the mixture foams for best results); 1.25 cups Warm Water (About 110°F/43°C to activate yeast); 2 tablespoons Olive Oil (Substitute with melted butter for richer flavor); 1 large Egg (Used for egg wash to enhance browning); 1 tablespoon Water (to thin the egg for brushing)

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Introduction

These crusty mini baguettes are perfect for enjoying fresh from the oven with a golden, crunchy exterior and a soft, chewy interior. Ideal for sandwiches or as a side to your favorite meal, they bring bakery-quality bread right to your kitchen.

Several golden brown baguettes are stacked closely together on a white marbled surface. Each baguette has three diagonal slashes on top, showing a lighter, airy inside with a slightly shiny, crispy crust. The crust has a mix of smooth and bubbled textures with a light dusting of flour in some areas, and the ends taper off to a pointed tip. The image captures the fresh, crunchy texture and the natural color variations of the bread. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour (use bread flour for a chewier texture)
1 teaspoon salt (enhances flavor and regulates yeast activity)
1 tablespoon sugar (feeds yeast and adds sweetness)
2 teaspoons active dry yeast (ensure the mixture foams for best results)
1.25 cups warm water (about 110°F/43°C to activate yeast)
2 tablespoons olive oil (substitute with melted butter for richer flavor)
1 large egg (used for egg wash to enhance browning)

Instructions

Step 1: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
Step 2: In a large bowl, whisk together the flour and salt. Add the yeast mixture and olive oil; mix until a shaggy dough forms.
Step 3: Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
Step 4: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 hour or until doubled in size.
Step 5: Punch down the dough, divide it into 4–6 equal pieces, and shape each into mini baguettes about 6 inches long.
Step 6: Cover the shaped baguettes and let them rise for another 30 minutes while preheating your oven to 425°F (220°C).
Step 7: In a small bowl, beat the egg with a splash of water for an egg wash. Brush it over the baguettes.
Step 8: Place a pan of hot water in the oven before baking. Bake your baguettes for 15–18 minutes until golden brown.
Step 9: Cool the baguettes on a wire rack before serving.

Tips & Variations

For an extra crisp crust, spray water inside the oven or add ice cubes to the pan of water to create steam while baking.
Try substituting olive oil with melted butter for a richer flavor.
If you prefer a softer crust, brush the baguettes with melted butter immediately after baking.
Use bread flour instead of all-purpose flour to achieve a chewier texture inside.

Storage

Store leftover mini baguettes in a paper bag or bread box at room temperature for up to 2 days to maintain crustiness. For longer storage, freeze fully cooled baguettes wrapped tightly in plastic wrap and foil for up to 1 month. To reheat, unwrap and warm in a 350°F (175°C) oven for 5–7 minutes, which helps restore the crust.

How to Serve

A close-up view of several golden brown baguettes stacked closely together. Each baguette shows a crusty exterior with a slightly rough texture and light dusting of flour. The baguettes have diagonal cuts on the top surface, revealing a soft, airy, pale yellow inside with bubbles and a delicate crumb structure. The background is a white marbled texture, making the warm tones of the bread stand out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use about 1.5 teaspoons and mix it directly with the flour, skipping the initial proofing step with water and sugar.

How do I know if the dough has risen enough?

The dough should roughly double in size during the rising time. You can also perform a simple poke test—if the indentation springs back slowly and partially remains, it’s ready.