Nothing quite compares to the aroma of freshly baked baguettes filling the kitchen. I love how these mini baguettes bring a little slice of France right to my table—crispy on the outside, soft and airy inside, and perfect for pairing with butter, cheese, or soup.
Why You’ll Love This Recipe
I love this recipe because it’s simple yet incredibly rewarding. It requires just a handful of pantry staples, and the process of kneading and shaping the dough feels truly therapeutic. The result? A golden, crunchy crust with a tender crumb that tastes as though it came straight from a Parisian bakery. Plus, these mini baguettes bake faster than traditional ones, so I can enjoy them fresh in under two hours.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 packet active dry yeast (2 1/4 teaspoons)
3/4 cup warm water
1 tablespoon olive oil
1 egg (optional, for egg wash)
Directions
I start by combining warm water, sugar, and yeast in a bowl, letting it sit for about 5–10 minutes until it becomes frothy.
In another bowl, I mix the flour and salt, then add the yeast mixture and olive oil. I stir until a dough forms.
On a floured surface, I knead the dough for about 5–7 minutes, until it becomes smooth and elastic.
I place the dough in a lightly oiled bowl, cover it, and let it rise for about 1 hour or until it doubles in size.
While the dough is rising, I preheat my oven to 475°F (245°C).
Once risen, I punch down the dough and divide it into 4 equal pieces, shaping each into a small baguette.
I place the shaped dough on a parchment-lined baking sheet and let them rest for 20 minutes.
For a golden crust, I brush the tops with a beaten egg.
Finally, I bake them for 20–25 minutes until they’re beautifully golden brown and crusty. I let them cool slightly before serving.
Servings and timing
This recipe makes 4 mini baguettes and takes about 1 hour and 45 minutes in total—1 hour for rising and around 45 minutes for shaping, resting, and baking.
Variations
I sometimes mix in herbs like rosemary or thyme for a fragrant twist. A sprinkle of sesame or poppy seeds before baking adds extra crunch. For a heartier version, I swap half of the all-purpose flour with whole wheat flour. And when I want a softer crust, I place a small bowl of water in the oven to create steam while baking.
Storage/Reheating
I store leftover baguettes in a paper bag or bread box at room temperature for up to 2 days. For longer storage, I freeze them in an airtight bag for up to a month. To reheat, I pop them in a 350°F (175°C) oven for about 10 minutes, and they taste freshly baked again.
FAQs
How do I know when the dough has risen enough?
I check if the dough has doubled in size and springs back slowly when pressed with a fingertip.
Can I use instant yeast instead of active dry yeast?
Yes, I can substitute instant yeast directly without dissolving it first, and the rise time may be slightly shorter.
Why did my baguettes turn out dense?
They might be dense if I didn’t let the dough rise enough or if I added too much flour during kneading.
Can I make the dough ahead of time?
Absolutely. I prepare the dough, cover it, and refrigerate it overnight. I let it come to room temperature before shaping and baking.
How can I get a crispier crust?
I place a shallow pan of hot water on the oven’s bottom rack while baking to create steam for a crackly crust.
Conclusion
I love how this simple baguette recipe turns basic ingredients into something so special. Each loaf comes out golden, crisp, and fragrant—a true taste of France made right in my kitchen. Whether I serve them with butter, soup, or cheese, these mini baguettes never fail to impress.
These mini baguettes bring the taste of France into your kitchen—crispy on the outside, soft and airy inside. Made with simple ingredients and baked in under two hours, they’re perfect alongside butter, cheese, or soup.
Total Time:≈ 1 hour 45 minutes (including rising)
Yield:4 mini baguettes
Ingredients
2 ¼ cups (≈ 340 g) all‑purpose flour
1 teaspoon salt
1 teaspoon sugar
1 packet active dry yeast (2 ¼ teaspoons)
¾ cup warm water (≈ 180 ml)
1 tablespoon olive oil
1 egg (optional, for egg wash)
Instructions
In a small bowl, combine warm water, sugar and yeast. Let it sit about 5‑10 minutes until frothy.
In a large bowl, whisk together flour and salt. Add the yeast mixture and olive oil, and stir until a dough forms.
On a lightly floured surface, knead the dough for 5‑7 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let it rise about 1 hour or until doubled in size.
Pre‑heat the oven to 475 °F (245 °C). While it heats, gently punch down the dough and divide into 4 equal pieces. Shape each piece into a small baguette (about mini size).
Place shaped baguettes on a parchment‑lined baking sheet and let them rest for 20 minutes. If using egg wash, beat the egg and brush the tops now.
Bake the baguettes for 20‑25 minutes until golden brown and crusty. Let them cool slightly before serving.
Notes
To achieve a crisp, crackly crust, bake with steam: place a small pan of hot water in the oven’s bottom rack or spray water into the oven as you load the loaves. :contentReference[oaicite:0]{index=0}
Allowing the dough to rise until doubled helps create a light, airy interior. :contentReference[oaicite:1]{index=1}
For extra flavour, add chopped rosemary or thyme into the dough; for extra texture, sprinkle sesame or poppy seeds on top before baking.
To make a lighter crust, you can place a small bowl of water in the oven to keep it moist during the initial bake.
