Crusty Mini Baguettes

There’s something undeniably comforting about the aroma of freshly baked bread wafting through the house. I remember the first time I made mini baguettes for a family brunch—they were devoured within minutes, warm from the oven with butter melting into every golden crack. These Crusty Mini Baguettes have since become my go-to for everything from breakfast spreads to dinner baskets.

What makes these little loaves special is their simplicity and satisfying crunch. They bring a touch of French bakery charm to your kitchen, without the complexity. Whether you’re baking for a cozy Sunday morning or need the perfect side for a hearty soup, these baguettes hit all the right notes.

Why You’ll Love This Recipe

• Crispy Golden Crust: The classic crackly crust you crave in bakery baguettes.
• Soft, Chewy Interior: Perfect for tearing apart or slathering with butter.
• No Special Equipment Needed: Just a baking sheet and a bit of love.
• Quick Rise Time: Ready in just over 2 hours, start to finish.
• Versatile Use: Ideal for sandwiches, charcuterie boards, or dipping into soups.
• Fun to Shape: Great for involving kids or getting creative in the kitchen.

Ingredients You'll Need

• 2 ¼ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 packet active dry yeast (2 ¼ teaspoons)
• ¾ cup warm water (about 110°F/43°C)
• 1 tablespoon olive oil
• 1 egg (optional, for egg wash)

Substitutions:

• Use bread flour for a slightly chewier texture.
• Replace olive oil with melted butter for a richer flavor.
• For egg-free wash, brush tops with milk or melted coconut oil.

Step-by-Step Instructions

Step 1: Activate the Yeast

In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy.

Tip: If your mixture doesn’t foam, your yeast may be inactive. Start over with fresh yeast.

Step 2: Make the Dough

In a large bowl, whisk together the flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.

Tip: Use a wooden spoon or your hands to bring the dough together.

Step 3: Knead the Dough

Transfer the dough to a floured surface. Knead for 8–10 minutes until smooth and elastic.

Tip: The dough should be soft but not sticky. Add a little flour if needed.

Step 4: First Rise

Place the dough in a greased bowl. Cover with a towel and let rise in a warm place for 1 hour, or until doubled in size.

Tip: A slightly warm oven (turned off) makes a great proofing environment.

Step 5: Shape the Baguettes

Punch down the dough and divide it into 4–6 equal pieces. Shape each into a mini baguette about 6 inches long. Place on a parchment-lined baking sheet.

Tip: Gently stretch and roll the dough for even loaves.

Step 6: Second Rise

Cover the shaped baguettes loosely and let them rise for 30 minutes.

Meanwhile, preheat the oven to 425°F (220°C).

Step 7: Add Egg Wash and Score

If using, beat the egg with 1 tablespoon of water and brush it over the baguettes. Use a sharp knife to score each loaf with 2–3 diagonal slashes.

Tip: Scoring helps control how the bread expands in the oven.

Step 8: Bake

Place a pan of hot water on the lower oven rack (for steam). Bake the baguettes for 15–18 minutes until golden brown and crisp.

Tip: Tap the bottom of a loaf—it should sound hollow when fully baked.

Step 9: Cool and Serve

Cool on a wire rack before serving. This allows the crust to firm up perfectly.

Serving and Storage Tips

Serve warm with butter, jam, cheese, or alongside your favorite soup. These mini baguettes are best enjoyed fresh but can be stored in a bread bag or wrapped in a towel for up to 2 days. Re-crisp in the oven at 350°F for 5–10 minutes. Freeze leftovers tightly wrapped for up to 2 months.

Helpful Notes

• Steam for Crust: The pan of water is key to achieving that bakery-style crunch.
• Shaping Practice: Don’t worry if they’re not perfect—each baguette has its own rustic charm.
• For Extra Flavor: Add herbs like rosemary or thyme to the dough.
• Mistakes to Avoid:
  • Under-kneading the dough—it won’t rise properly.
  • Skipping the second rise—this helps with lightness and oven spring.
  • Overbaking—check early and often to prevent overly hard crusts.

Frequently Asked Questions

1. Can I use instant yeast instead of active dry?
   Yes, you can skip the proofing step and mix it directly into the dry ingredients.
2. What if I don’t have parchment paper?
   Lightly grease your baking sheet or use a silicone baking mat.
3. Can I make the dough ahead of time?
   Yes! After the first rise, refrigerate overnight. Let come to room temp before shaping.
4. Why are my baguettes flat?
   This could be due to over-proofing or under-kneading. Follow rise times carefully.
5. How do I make them more rustic-looking?
   Dust the tops with a little flour before baking and don’t over-handle the dough.
6. Can I make a full-size baguette with this recipe?
   Absolutely—just shape into 2 longer loaves and adjust bake time to 20–25 minutes.

Final Thoughts

These Crusty Mini Baguettes are a small but mighty addition to your homemade bread repertoire. They’re rustic, comforting, and endlessly versatile—perfect for everyday meals or special gatherings. There’s something magical about breaking open a warm baguette, steam rising, ready for your favorite toppings.

Have you tried these mini baguettes? Share your favorite way to enjoy them or your go-to spread—I’d love to hear it!