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Nothing compares to the smell of freshly baked bread filling your home. These Crusty Mini Baguettes deliver everything you love about classic French bakery loaves—crisp golden crust, soft airy centers, and irresistible flavor. With just a few pantry staples and simple steps, you can create warm, homemade baguettes perfect for breakfast, snacks, appetizers, or dinner.

Whether you’re a seasoned baker or trying bread for the first time, this recipe is approachable, dependable, and absolutely delicious.

Ingredients

For the Dough

• 3 cups all-purpose flour (or bread flour for extra chew)
• 1 tsp salt
• 1 tbsp sugar
• 2 tsp active dry yeast
• 1¼ cups warm water (110°F / 43°C)
• 2 tbsp olive oil (or melted butter for richer flavor)

Optional Egg Wash

• 1 large egg (or brush with milk for an egg-free option)

Instructions

1. Activate the Yeast

1. Combine warm water, sugar, and yeast in a small bowl.
2. Let stand for 5–10 minutes until foamy.

2. Prepare the Dough

1. Mix flour and salt in a large bowl.
2. Pour in the yeast mixture and olive oil.
3. Stir until a shaggy dough forms.

3. Knead

1. Transfer dough to a lightly floured surface.
2. Knead for 8–10 minutes until smooth, stretchy, and elastic.

4. First Rise

1. Place dough in a greased bowl.
2. Cover and let rise for 1 hour or until doubled.

5. Shape the Baguettes

1. Punch down the dough.
2. Divide into 4–6 equal pieces.
3. Roll each into a 6-inch mini baguette.

6. Second Rise

1. Cover shaped loaves with a cloth.
2. Let rise 30 minutes while the oven preheats to 425°F (220°C).

7. Prepare for Baking

1. Brush with egg wash if desired.
2. Score each baguette with diagonal slashes.

8. Bake

1. Place a pan of hot water in the oven for steam.
2. Bake baguettes 15–18 minutes or until crisp and golden.

9. Cool

Let cool on a wire rack before serving warm.

Pro Tips

• Steam is essential for a crisp, crackly crust.
• Knead fully to develop gluten for proper rise and airy texture.
• Don’t skip the second rise — it creates lighter, fluffier loaves.
• Watch carefully during baking; ovens vary.
• Add herbs, cheese, or seeds to customize your baguettes.

Why This Recipe Works

• Uses simple, accessible ingredients.
• Perfect balance of soft interior and crisp crust.
• Ideal for sandwiches, dipping, charcuterie, or everyday meals.
• Short prep time with big rewards.
• Beginner-friendly but bakery-quality results.

Substitutions & Variations

Flavor Variations

• Herb Baguettes: Add chopped rosemary, thyme, or oregano.
• Garlic Baguettes: Mix minced garlic or garlic powder into the dough.
• Cheesy Baguettes: Fold in shredded Parmesan, cheddar, or mozzarella.
• Whole Wheat: Replace 50% of the flour with whole wheat.
• Spicy Version: Add red pepper flakes or diced jalapeños.
• Honey Baguettes: Stir 1 tbsp honey into the warm water.
• Seed-Topped: Sprinkle sesame, poppy, or sunflower seeds before baking.
• Sweet Version: Dust with cinnamon sugar for a dessert twist.

Make-Ahead, Storage & Reheating Guide

Make Ahead

• Prepare dough up to 24 hours in advance.
• Refrigerate after the first rise and bring to room temperature before shaping.
• Shaped baguettes can rest in the fridge up to 3 days before baking.

Storage

• Store at room temperature in a bread bag or wrapped cloth for 2 days.
• Avoid refrigeration—it dries the bread quickly.

Freezing

• Freeze baked baguettes for up to 2 months.
• Wrap tightly in plastic wrap + airtight bag.

Reheating

• Re-crisp thawed baguettes in a 350°F (175°C) oven for 5–10 minutes.

Serving Ideas

• Serve warm with butter or herb garlic butter.
• Pair with soups like tomato, vegetable, or creamy mushroom.
• Use for crostini or bruschetta appetizers.
• Enjoy with cheese boards and charcuterie.
• Dip into olive oil and balsamic vinegar.
• Pair with roasted vegetables or fresh salads.
• Serve with chocolate fondue for a sweet treat.

Nutrition (Per Serving Estimate)

• Calories: 150
• Carbohydrates: 30g
• Protein: 4g
• Fat: 2g
• Sodium: 200mg
• Fiber: 1g
• Sugar: 1g
• Iron: 4mg

Frequently Asked Questions

How do I know if my yeast is active?

Active yeast becomes bubbly and foamy after resting in warm water with sugar for a few minutes.

Can I freeze mini baguettes?

Yes! Freeze completely cooled baguettes for up to 2 months. Reheat in the oven to restore crispness.

Why didn’t my baguettes rise?

Common reasons include inactive yeast, improper water temperature, or insufficient kneading.

Can I skip the egg wash?

Absolutely. Brush with milk or oil for golden color without eggs.

Can I use bread flour instead of all-purpose flour?

Yes—bread flour gives a chewier, more traditional bakery texture.

These Homemade Crusty Mini Baguettes are simple, flavorful, and perfect for any occasion. With their crisp exterior and light, fluffy interior, they elevate meals and bring the charm of a French bakery straight into your kitchen. Enjoy them warm and fresh—your family will ask for them again and again.

Homemade Crusty Mini Baguettes – Easy French Bread Recipe

Bake perfect crusty mini baguettes at home with this simple French bread recipe featuring a crisp crust and soft, airy interior.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Rising Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 8 minutes mins

Course Bread

Cuisine American

Servings 4 mini baguettes

Calories 150 kcal

Ingredients

  

For the Dough

• 3 cups all-purpose flour (or bread flour for extra chew)
• 1 tsp salt
• 1 tbsp sugar
• 2 tsp active dry yeast
• 1¼ cups warm water (110°F / 43°C)
• 2 tbsp olive oil (or melted butter for richer flavor)

Optional Egg Wash

• 1 arge egg (or brush with milk for an egg-free option)

Instructions

 

• Activate the Yeast

  Combine warm water, sugar, and yeast in a small bowl.

  Let stand for 5–10 minutes until foamy.
• Prepare the Dough

  Mix flour and salt in a large bowl.

  Pour in the yeast mixture and olive oil.

  Stir until a shaggy dough forms.
• Knead

  Transfer dough to a lightly floured surface.

  Knead for 8–10 minutes until smooth, stretchy, and elastic.
• First Rise

  Place dough in a greased bowl.

  Cover and let rise for 1 hour or until doubled.
• Shape the Baguettes

  Punch down the dough.

  Divide into 4–6 equal pieces.

  Roll each into a 6-inch mini baguette.
• Second Rise

  Cover shaped loaves with a cloth.

  Let rise 30 minutes while the oven preheats to 425°F (220°C).
• Prepare for Baking

  Brush with egg wash if desired.

  Score each baguette with diagonal slashes.
• Bake

  Place a pan of hot water in the oven for steam.

  Bake baguettes 15–18 minutes or until crisp and golden.
• Cool

  Let cool on a wire rack before serving warm.

Notes

• Serve fresh for best texture.
• Use bread flour for extra chewiness.
• Customize with herbs, cheese, or seeds.

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