Print

Homemade Mini Baguette Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 130 reviews

These crusty mini baguettes are perfect for anyone craving fresh, homemade bread with a golden, crisp crust and a soft interior. Made with simple ingredients and featuring a traditional two-rise method, these mini baguettes deliver bakery-quality flavor and texture right from your oven. Ideal as a side for soups, sandwiches, or as a snack with butter and jam.

Ingredients

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 packet active dry yeast (2 ¼ teaspoons)

Wet Ingredients

  • 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 an egg-free wash, brush tops with milk or melted coconut oil.

Instructions

  1. Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy. If the mixture doesn’t foam, the yeast may be inactive—start over with fresh yeast.
  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, using a wooden spoon or your hands.
  3. Knead the Dough: Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky; add a little flour if needed.
  4. First Rise: Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size. A slightly warm turned-off oven works well for proofing.
  5. Shape the Baguettes: Punch down the dough and divide into 4-6 equal pieces. Shape each piece into a mini baguette about 6 inches long and place on a parchment-lined baking sheet. Gently stretch and roll the dough for even loaves.
  6. Second Rise: Cover the shaped baguettes loosely and let rise for 30 minutes. Meanwhile, preheat oven to 425°F (220°C).
  7. Add Egg Wash and Score: Beat the egg with 1 tablespoon water if using, then brush it over the baguettes. Use a sharp knife to score each loaf with 2-3 diagonal slashes to control expansion during baking.
  8. Bake: Place a pan of hot water on the lower oven rack to create steam. Bake the baguettes for 15-18 minutes until golden brown and crisp. Tap the bottom of a loaf; it should sound hollow when fully baked.
  9. Cool and Serve: Cool the mini baguettes on a wire rack before serving to allow the crust to firm up perfectly.

Notes

  • Ensure the water used to activate the yeast is warm but not hot to avoid killing the yeast.
  • Use parchment paper to prevent sticking during baking and for easier cleanup.
  • Steam in the oven helps create a crispy crust by keeping the dough surface moist during the initial baking phase.
  • Storing baked baguettes in a paper bag or bread box preserves the crust better than plastic bags.
  • Leftover baguettes can be refreshed in a 350°F oven for 5-7 minutes to regain crispness.

Find it online: https://ameliameals.com/homemade-mini-baguette-recipe/