Making your own bread can feel a little intimidating, but trust me, it’s one of the most rewarding kitchen adventures. Picture this: warm, crusty mini baguettes fresh from the oven, ready to be enjoyed with your favorite butter or as a playful side to a warm bowl of soup. The smell that fills your kitchen? Pure bliss. I absolutely love how these Easy Crusty Mini Baguettes come together. They are perfect for sharing, or just keeping all to yourself, no judgment here!
why make this recipe
These little baguettes are perfect for beginners, yet they impress with their crusty exterior and soft inside. You don’t need fancy equipment or skills—just some simple ingredients and a little patience. Plus, the satisfaction of pulling off a loaf of bread (or mini baguettes, in this case!) will have you bragging to your friends. Serve them with a nice dip, slice them for sandwiches, or enjoy with a bit of honey or jam. The possibilities are endless!
how to make Easy Crusty Mini Baguettes
Ingredients:
- 2¼ 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)
- ¾ 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 golden crust – or use milk for egg-free)
- 1 cup boiling water (for creating steam in the oven – not mixed into dough)
Directions:
Activate the Yeast: Start by stirring together ¾ cup of warm water, 1 teaspoon sugar, and the packet of yeast in a small bowl. Let it sit for about 5-10 minutes until it becomes foamy. That’s how you know your yeast is happy and ready to help your dough rise!
Make the Dough: In a large bowl, whisk the flour and salt together. Make a little well in the center and pour in your active yeast mixture and olive oil. Use a wooden spoon or your hands to stir it all together until you have a shaggy dough.
Knead the Dough: Dust a clean surface with a little flour and turn your dough out onto it. Knead it for about 8-10 minutes. You’ll push the dough away and fold it back over itself. When it feels smooth and elastic, you’re ready for the next step.
First Rise: Grease a large bowl lightly with olive oil. Place your kneaded dough and turn it around to coat. Cover it with a kitchen towel or plastic wrap and let it rise in a warm place for about an hour. It should double in size.
Shape the Baguettes: Once your dough has risen, punch it down gently. Turn it out onto a lightly floured surface and divide it into 4-6 equal pieces. Shape each piece into a mini baguette by flattening it into a rectangle, rolling it tightly, and pinching the seams. Roll gently to taper the ends. Place them on a parchment-lined baking sheet, giving them some space.
Second Rise: Cover your shaped baguettes with a towel and let them rise for another 30 minutes until they look puffy. While they rise, preheat your oven to 425°F (220°C) and place an empty shallow pan on the bottom rack. This pan will help create steam for that perfect crust!
Egg Wash and Score: For that beautiful golden color, beat your egg with a tablespoon of water and brush it over each baguette. Take a sharp knife and make 2-3 diagonal slashes on top of each one—this helps the dough expand while baking.
Bake with Steam: Now for the fun part! Carefully pour the boiling water into the preheated pan at the bottom of the oven. Quickly place your baking sheet with the baguettes on the middle rack and close the oven door. Bake for 15-18 minutes until they are deep golden brown and sound hollow when tapped.
Cool and Serve: Once baked, transfer your mini baguettes to a wire rack to cool. Give them about 10-15 minutes before slicing. This helps the crust crisp up and the inside set just right!
how to serve Easy Crusty Mini Baguettes
These baguettes are delightful on their own but truly shine when paired with butter, fresh herbs, or even as a side to your favorite zucchini soup. They also work wonders for making sandwiches or bruschetta—your lunch will never be the same!
how to store Easy Crusty Mini Baguettes
If you happen to have leftovers (which I doubt you will), store them in a paper bag at room temperature for up to 3 days. For longer storage, you can freeze them! Just wrap each baguette tightly in plastic wrap and store in a resealable bag. They’ll stay fresh for up to 2 months.
tips to make Easy Crusty Mini Baguettes
- Make sure your water is nicely warm for the yeast—too hot can kill it!
- Don’t skip the steam step; it’s key to that crust.
- Feeling adventurous? Incorporate herbs or cheese into the dough for extra flavor.
- If you enjoyed these mini baguettes, you might also like to try your hand at making some sourdough garlic rolls next.
variation (if any)
Feeling creative? Try adding cheese, sun-dried tomatoes, or olives into the dough for a flavor twist. You could even sprinkle some seeds on top before baking!
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! You can use instant yeast in the same amount, and you won’t need to activate it. Just mix it in with the dry ingredients.
What if my dough doesn’t rise?
It might be that your yeast is inactive. Always check if it foams after mixing with the warm water and sugar. If not, it’s best to start with new yeast.
Can I make these baguettes ahead of time?
Yes, you can prepare the dough and let it rise, then shape and refrigerate it overnight. Just let it come to room temperature for a bit before the second rise and baking.
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Easy Crusty Mini Baguettes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Diet: Vegetarian
Description
Delicious mini baguettes with a crusty exterior and soft interior, perfect for beginners.
Ingredients
- 2¼ cups all-purpose flour (sifted)
- 1 teaspoon fine sea salt
- 1 teaspoon granulated sugar
- 1 packet active dry yeast (2¼ teaspoons)
- ¾ cup warm water (110°F/43°C)
- 1 tablespoon olive oil
- 1 large egg (beaten with 1 tablespoon water)
- 1 cup boiling water (for steam)
Instructions
- Activate the yeast by mixing ¾ cup warm water, 1 teaspoon sugar, and yeast; let sit until foamy.
- In a large bowl, whisk flour and salt, make a well, and add yeast mixture and olive oil. Stir until a shaggy dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Grease a bowl with olive oil, place dough inside, cover, and let it rise for about an hour until doubled in size.
- Punch down the risen dough, divide it into 4-6 pieces, and shape into mini baguettes.
- Let the shaped baguettes rise for 30 minutes while preheating the oven to 425°F (220°C), placing an empty shallow pan in the bottom rack.
- Brush egg wash over baguettes and score with diagonal slashes.
- Pour boiling water into the pan in the oven, and bake baguettes for 15-18 minutes until golden brown.
- Cool on a wire rack for 10-15 minutes before slicing.
Notes
For a richer flavor, substitute olive oil with melted butter. You can also add herbs or cheese into the dough for variation.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 baguette
- Calories: 120
- Sugar: 1g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: bread, baguettes, baking, easy recipes, vegetarian
