Golden and crisp on the outside with a soft, airy interior, these crusty mini baguettes are everything I want in a rustic homemade bread. They’re ideal for building sandwiches, dipping into hearty soups, or simply tearing apart while still warm and slathering with butter. This easy recipe brings bakery-quality results straight to my kitchen—no fancy equipment or ingredients needed.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 1/2 cups all-purpose flour (plus more for dusting)
2 teaspoons sugar
1 1/4 cups warm water (about 110°F / 45°C)
2 teaspoons salt
2 1/4 teaspoons active dry yeast (1 packet)
1 tablespoon olive oil
Directions
I start by combining warm water, sugar, and active dry yeast in a small bowl. After letting it sit for 5 to 10 minutes, it becomes foamy and ready to use.
In a large mixing bowl, I mix flour and salt. Then I stir in the yeast mixture and olive oil until a dough forms.
I knead the dough on a floured surface for about 8–10 minutes, or use my stand mixer with a dough hook, until the dough turns smooth and elastic.
After transferring it to a greased bowl, I cover and let it rise for 1 hour, or until it doubles in size.
Once risen, I punch the dough down and divide it into 6 equal portions, shaping each into a mini baguette about 6 to 7 inches long.
I place the baguettes on a parchment-lined baking sheet, cover them lightly, and let them rise again for 30 minutes.
Meanwhile, I preheat the oven to 425°F (220°C). Just before baking, I slash the tops of the baguettes with a sharp knife and mist them lightly with water.
I bake the baguettes for 18–22 minutes, until they’re beautifully golden and crusty. After baking, I let them cool slightly before serving.
Servings and timing
Servings: 6 mini baguettes
Prep Time: 20 minutes
Rise Time: 1 hour 30 minutes
Cooking Time: 20 minutes
Total Time: 2 hours 10 minutes
Calories: 180 kcal per mini baguette
Variations
Whole Wheat Twist: I sometimes swap out 1 cup of the all-purpose flour with whole wheat flour for a heartier flavor and added fiber.
Herb-Infused: Adding dried rosemary, thyme, or Italian seasoning to the dough gives a fragrant, savory spin.
Cheese-Crusted: I like sprinkling shredded Parmesan or Asiago over the tops before baking for a cheesy crust.
Garlic Baguettes: Rubbing a cut clove of garlic over the hot crust right after baking infuses the bread with a subtle garlic aroma.
Storage/Reheating
To store, I keep the cooled mini baguettes in a paper bag or bread box for up to 2 days at room temperature. For longer storage, I wrap them in foil and place them in a freezer bag—where they stay good for up to 3 months.
To reheat, I place thawed or room-temperature baguettes in a preheated oven at 350°F (175°C) for 8–10 minutes. If I want the crust extra crisp, I mist them lightly with water before reheating.
FAQs
How do I know when the dough is kneaded enough?
I look for a smooth, elastic texture. When I press it lightly, the dough should bounce back slightly. If using a stand mixer, 8 minutes on medium speed is usually perfect.
Can I make the dough ahead of time?
Yes, I often refrigerate the dough after the first rise. I just bring it back to room temperature before shaping and giving it the second rise.
Why do I mist the baguettes with water before baking?
Misting creates steam in the oven, which helps develop a crisp, golden crust. It’s a simple trick that gives bakery-like results.
Can I use instant yeast instead of active dry yeast?
Absolutely. I substitute instant yeast in the same amount and skip the proofing step. I just mix it directly with the flour.
Why did my baguettes turn out dense?
That usually means the dough didn’t rise enough or was over-kneaded. I always make sure the yeast is active and give the dough enough time to double in size.
Conclusion
These crusty mini baguettes are one of my go-to bread recipes when I want something impressive without a lot of fuss. From the golden crust to the soft, airy inside, they check all the boxes. Whether I’m pairing them with soup, building a sandwich, or just enjoying them warm from the oven, they always bring comfort and joy.
Recipe:
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Crusty Mini Baguettes
- Total Time: 2 hours 10 minutes
- Yield: 6 mini baguettes
- Diet: Vegetarian
Description
Golden and crisp on the outside with a soft, airy interior, these crusty mini baguettes are simple to make at home and deliver bakery-quality results—perfect for sandwiches, soups, or enjoying warm with butter.
Ingredients
3 1/2 cups all-purpose flour (plus more for dusting)
1 1/4 cups warm water (about 110°F / 45°C)
2 teaspoons sugar
2 teaspoons salt
2 1/4 teaspoons active dry yeast (1 packet)
1 tablespoon olive oil
Instructions
- In a small bowl, combine warm water, sugar, and active dry yeast. Let sit for 5 to 10 minutes until foamy.
- In a large mixing bowl, combine flour and salt. Stir in the yeast mixture and olive oil until a dough forms.
- Knead the dough on a floured surface for 8–10 minutes, or use a stand mixer with a dough hook, until smooth and elastic.
- Transfer dough to a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Punch down the dough and divide it into 6 equal portions. Shape each into a mini baguette about 6 to 7 inches long.
- Place the baguettes on a parchment-lined baking sheet, cover lightly, and let rise for another 30 minutes.
- Preheat oven to 425°F (220°C). Slash the tops of the baguettes with a sharp knife and mist lightly with water.
- Bake for 18–22 minutes, until golden and crusty. Let cool slightly before serving.
Notes
For a heartier loaf, replace 1 cup of all-purpose flour with whole wheat flour.
Add dried herbs like rosemary or thyme for an herby twist.
Top with shredded cheese before baking for a cheesy crust.
Rub a cut garlic clove on hot baguettes after baking for extra flavor.
Store in a paper bag at room temperature for up to 2 days or freeze for up to 3 months.
To reheat, warm in a 350°F (175°C) oven for 8–10 minutes; mist with water for extra crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 mini baguette
- Calories: 180
- Sugar: 1g
- Sodium: 390mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
