Crusty Mini Baguettes: The Best Homemade Bakery Treat Recipe

Introduction

Crusty mini baguettes are a delightful homemade bakery treat that bring fresh, warm bread straight to your kitchen. With their crisp crust and soft interior, these bite-sized loaves are perfect for sandwiches or as a side to any meal.

Ingredients

• 3 cups all-purpose flour (bread flour for a chewier texture)
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 teaspoons active dry yeast
• 1.25 cups warm water (about 110°F/43°C)
• 2 tablespoons olive oil (or melted butter for richer flavor)
• 1 large egg (optional, for egg wash)

Instructions

1. Step 1: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
2. 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.
3. Step 3: Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
4. 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.
5. Step 5: Punch down the dough, divide it into 4–6 equal pieces, and shape each into mini baguettes about 6 inches long.
6. Step 6: Cover the shaped baguettes and let them rise for another 30 minutes while preheating your oven to 425°F (220°C).
7. Step 7: In a small bowl, beat the egg with a splash of water for an egg wash. Brush it over the baguettes.
8. Step 8: Place a pan of hot water in the oven before baking. Bake your baguettes for 15–18 minutes until golden brown.
9. Step 9: Cool the baguettes on a wire rack before serving.

Tips & Variations

• Use bread flour instead of all-purpose for a chewier texture.
• Substitute olive oil with melted butter for a richer flavor.
• Adding herbs like rosemary or thyme to the dough adds an aromatic twist.
• For extra crustiness, mist the oven with water during the first 5 minutes of baking.

Storage

Store leftover baguettes in an airtight container or paper bag at room temperature for up to 2 days. To refresh crustiness, heat them in a 350°F (175°C) oven for 5–7 minutes. Avoid refrigerating as it can dry out the bread.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast but reduce the amount by about 25% and mix it directly into the dry ingredients without proofing.

How do I know when the dough has risen enough?

The dough is ready when it has doubled in size and springs back slowly when gently pressed with a finger.

Crusty Mini Baguettes: The Best Homemade Bakery Treat Recipe

Print Recipe

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4.4 from 144 reviews

Learn how to make crusty mini baguettes at home with this simple recipe that yields bakery-quality bread. These golden, chewy baguettes have a perfect crust and soft crumb, ideal for sandwiches or as a side to your meals.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 2 hours 3 minutes
• Yield: 4 to 6 mini baguettes 1x
• Category: Bread
• Method: Baking
• Cuisine: French

Ingredients

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For the Dough

• 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)

For Egg Wash (Optional)

• 1 large Egg (Used for egg wash to enhance browning)

Instructions

1. Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy, signaling the yeast is active and ready.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour and salt thoroughly to ensure even distribution of salt.
3. Combine Wet and Dry: Add the yeast mixture and olive oil to the flour and salt mixture. Stir until a shaggy dough forms, indicating that the ingredients are coming together.
4. Knead Dough: Transfer the dough to a floured surface and knead for 8–10 minutes until it becomes smooth and elastic, developing gluten for structure.
5. First Rise: Place the dough in a greased bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size, allowing fermentation.
6. Shape Baguettes: Punch down the risen dough to release gases. Divide it into 4–6 equal pieces and shape each piece into a mini baguette about 6 inches long.
7. Second Rise: Cover the shaped baguettes and allow them to rise for another 30 minutes while preheating the oven to 425°F (220°C), helping them puff up.
8. Apply Egg Wash: In a small bowl, beat the egg with a splash of water. Brush this over the baguettes to help them develop a shiny, golden crust.
9. Prepare Oven: Place a pan of hot water in the oven to create steam, which helps achieve a crusty exterior on the baguettes.
10. Bake: Bake the baguettes in the preheated oven for 15–18 minutes or until they turn golden brown and have a crusty texture.
11. Cool: Remove the baguettes from the oven and cool them on a wire rack before serving to let the crumb set.

Notes

• Use bread flour instead of all-purpose flour for a chewier texture.
• Ensure the water temperature is around 110°F (43°C) to properly activate the yeast; too hot can kill it, too cold will not activate it.
• Allow the dough to rise in a warm draft-free spot for best fermentation results.
• The egg wash is optional but recommended for a shiny golden crust.
• Placing a pan of hot water in the oven creates steam, which is key to achieving a crisp crust.
• Let baguettes cool completely on a wire rack before slicing to avoid a gummy texture inside.

Keywords: mini baguettes, crusty bread, homemade baguette, French bread recipe, easy bread, bakery style bread