Easy Crusty Mini Baguettes
Enjoy homemade mini baguettes with a crispy crust and soft interior, perfect for sandwiches or as a side.
Ingredients
Dough
- 2.25 cups all-purpose flour (sifted for lighter texture - can substitute bread flour for chewier baguettes)
- 1 teaspoon fine sea salt (enhances flavor and controls yeast activity)
- 1 teaspoon granulated sugar (feeds the yeast and helps with browning)
- 1 packet active dry yeast (2¼ teaspoons - or use 2 teaspoons instant yeast)
- 0.75 cup warm water (110°F/43°C - about the temperature of warm bathwater)
- 1 tablespoon olive oil (adds subtle flavor - can substitute melted butter for richer taste)
- 1 large egg (beaten with 1 tablespoon water for shiny crust - or use milk for egg-free)
- 1 cup boiling water (for creating steam in the oven - not mixed into dough)
Instructions
- Activate yeast: combine warm water, sugar, and yeast; let sit until foamy (5-10 min).
- Make dough: mix flour and salt, add yeast mixture and olive oil; stir until shaggy.
- Knead dough: knead 8-10 min until smooth and elastic; let rise 1 hour until doubled.
- Shape baguettes: punch down, divide, roll into 6-inch logs, place on parchment, and let rise 30 min.
- Preheat oven to 425°F (220°C). Brush baguettes with egg wash, score tops, pour boiling water into pan, and bake 15-18 min until golden.
Notes
For extra crust, add steam during baking and cool on wire rack before slicing.