Name: Crusty Mini Baguettes: The Best Homemade Bakery Treat Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 2 h 3 min
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 mix with egg for wash)

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Introduction

Crusty mini baguettes are a delightful homemade bakery treat that fills your kitchen with an irresistible aroma. These small, crunchy baguettes have a chewy interior and a golden crust, perfect for sandwiches or enjoying on their own.

A group of golden brown, small loaf breads with a shiny, crispy crust are stacked closely together on a white marbled surface. Each bread has five diagonal slashes on top, showing a fluffy white inside, and they are sprinkled with coarse salt crystals. The texture is crunchy on the outside with a soft, airy inside visible through the cuts. The breads are arranged in a slight pile, overlapping one another, giving a warm and fresh-baked feel. 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 (optional, 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 a richer flavor, substitute olive oil with melted butter in the dough.
Use bread flour instead of all-purpose flour for a chewier texture and better crust.
To create steam in the oven and achieve a crisp crust, placing a pan of hot water is essential.
If you prefer softer crusts, skip the egg wash or brush with melted butter after baking.

Storage

Store the mini baguettes in an airtight container or bread bag at room temperature for up to 2 days. To keep them fresh longer, freeze the fully cooled baguettes in a sealed bag for up to a month. Reheat by warming in a preheated oven at 350°F (175°C) for 5–7 minutes to restore the crust’s crispness.

How to Serve

Several golden brown baguettes are stacked close together on a white marbled surface. Each baguette has a crisp crust with a slightly bubbled texture and cuts along the top revealing a soft, airy, pale yellow interior. The ends of the baguettes come to rough points, and some flour dust lightly covers parts of the crust, adding a rustic touch. The lighting highlights the glossy, crunchy crust contrasting with the tender inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance and refrigerate it after the first rise. Let it come to room temperature before shaping and continuing with the second rise.

What if I don’t have active dry yeast?

You can substitute active dry yeast with instant yeast, using about 25% less. Mix it directly with the flour, and you may not need to proof it in water first.