Crusty Mini Baguettes are a delightful, homemade version of the classic French baguette, but in a more compact size. With their golden, crispy crust and soft, airy interior, these mini baguettes are perfect for sandwiches, serving alongside soup, or enjoying with a pat of butter. Baking your own baguettes at home gives you the satisfaction of creating a bakery-worthy loaf with just a few simple ingredients. These crusty mini baguettes are easy to make and will elevate any meal!

Why You’ll Love This Recipe

These Crusty Mini Baguettes are the perfect combination of crunchy on the outside and soft on the inside. The recipe is straightforward and yields perfectly baked, golden baguettes that have a slight tang and chewy texture from the fermentation process. The mini size makes them perfect for individual servings or smaller gatherings, and they’re versatile enough to pair with any meal, from a fresh salad to a hearty stew. Plus, there’s something so satisfying about pulling a freshly baked loaf out of the oven, and with this recipe, you can enjoy that feeling right at home!

Ingredients

• 3 cups all-purpose flour (plus extra for dusting)

• 1 1/4 teaspoons salt

• 1 teaspoon sugar

• 2 teaspoons active dry yeast

• 1 1/4 cups warm water (110°F or 45°C)

• 1 tablespoon olive oil (optional, for extra richness)

• 1 tablespoon cornmeal (for dusting, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Dough:

• In a large bowl, combine the warm water, sugar, and yeast. Stir to dissolve the sugar and let it sit for about 5 minutes, or until the yeast becomes frothy and bubbly.

• Add the flour and salt to the yeast mixture, stirring until a rough dough forms. If the dough is too sticky, you can add a bit more flour, a tablespoon at a time.

• Once the dough starts to come together, turn it out onto a lightly floured surface and knead for about 8-10 minutes until it’s smooth and elastic. If you have a stand mixer, you can knead the dough using the dough hook attachment for about 5 minutes on medium speed.

2. Let the Dough Rise:

• Lightly oil the bowl and place the dough inside. Cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size. If you’re in a hurry, you can let the dough rise in the oven with just the oven light on to create a warm environment.

3. Shape the Mini Baguettes:

• Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and divide it into 4 equal portions.

• Roll each portion into a long, slender baguette shape (about 8-10 inches long). Be gentle with the dough to avoid deflating it too much.

• Place the shaped baguettes on a baking sheet lined with parchment paper, leaving some space between each one. Sprinkle a little cornmeal under the dough to prevent sticking, if desired.

4. Let the Baguettes Rise Again:

• Cover the shaped baguettes with a clean kitchen towel and let them rise for another 30-45 minutes, or until they’ve puffed up and nearly doubled in size.

5. Preheat the Oven:

• While the baguettes are rising, preheat your oven to 450°F (230°C). Place an empty baking pan or tray on the bottom rack of the oven (this will create steam while baking, which helps create a crispy crust).

6. Score the Baguettes:

• Just before baking, use a sharp knife or razor blade to make a few diagonal slashes (about 3-4) on the top of each baguette. This helps the bread expand as it bakes and gives it that signature baguette look.

7. Bake the Mini Baguettes:

• Place the baking sheet with the baguettes in the preheated oven. Immediately pour about 1 cup of hot water into the empty pan or tray in the bottom of the oven to create steam.

• Bake the baguettes for 20-25 minutes, or until the tops are golden brown and crisp. You can check for doneness by tapping the bottom of the baguette—if it sounds hollow, it’s ready.

8. Cool and Serve:

• Remove the mini baguettes from the oven and let them cool on a wire rack for at least 15 minutes before slicing and serving.

Servings and Timing

• Servings: 4 mini baguettes

• Prep Time: 20 minutes (plus 2 hours for rising)

• Cook Time: 20-25 minutes

• Total Time: 2.5 hours

Variations

• Herbed Baguettes: Add a tablespoon of fresh or dried herbs (such as rosemary, thyme, or oregano) to the dough for added flavor.

• Cheese Baguettes: Fold in some grated Parmesan or other cheese into the dough for a cheesy twist.

• Whole Wheat Baguettes: Substitute half or all of the all-purpose flour with whole wheat flour for a heartier flavor and texture.

• Garlic Baguettes: Mix in 1-2 teaspoons of garlic powder or roasted garlic into the dough for a savory, aromatic touch.

Storage/Reheating

• Storage: Store leftover mini baguettes in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 2 days.

• Freezing: These baguettes freeze well! Allow them to cool completely, then wrap them tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. To reheat, bake at 350°F (175°C) for 5-10 minutes to restore their crispiness.

• Reheating: If you have leftover baguettes, reheat them in the oven at 350°F (175°C) for 5-10 minutes to bring back the crispiness.

FAQs

1. Can I make this dough in advance?

Yes! You can prepare the dough and let it rise in the refrigerator overnight. The slow rise will develop more flavor, and you can shape and bake the baguettes the next day.

2. Do I need a special pan for baguettes?

You don’t need a special baguette pan for this recipe. A regular baking sheet will work perfectly. However, if you have a baguette pan, you can use it for a more traditional shape.

3. How can I get a super crispy crust?

To get an extra crispy crust, make sure to add steam to the oven by placing a pan of water on the bottom rack. Also, don’t skip the slashing step, as it helps the dough expand and get crispy.

4. Can I make these baguettes larger?

Yes, you can shape the dough into longer baguettes if you prefer. Just be sure to adjust the baking time accordingly—larger baguettes may need an extra 5-10 minutes.

5. Can I add toppings to these baguettes?

Yes, you can sprinkle sesame seeds, poppy seeds, or even grated cheese on top of the baguettes before baking for added flavor and texture.

6. Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast instead of instant yeast. Just make sure to activate it in warm water with a pinch of sugar for about 5 minutes before using.

7. How do I keep my baguettes from getting too soft after baking?

To maintain the crustiness of the baguettes, store them in a paper bag instead of plastic, which can trap moisture. Enjoy them within a couple of days for the best texture.

8. Can I make these baguettes without a stand mixer?

Absolutely! You can mix and knead the dough by hand on a floured surface. Just be sure to knead for about 8-10 minutes to develop the dough’s elasticity.

9. Can I use a different type of flour for this recipe?

You can experiment with other types of flour, but keep in mind that the texture and flavor might differ. Bread flour works best for its high gluten content, which gives the baguettes a chewy texture.

10. Can I make these baguettes without a score on top?

While scoring is traditional for baguettes and helps them expand properly, you can skip this step. However, your baguettes may have a slightly less pronounced shape and crust.

Conclusion

These Crusty Mini Baguettes are the perfect homemade bread that’s easy to make and incredibly delicious. With a golden, crispy crust and soft, airy interior, these mini baguettes make a fantastic addition to any meal. Whether served with soup, used for sandwiches, or enjoyed with a spread of butter, these baguettes will surely impress your family and friends. Try this recipe today and enjoy the satisfaction of homemade, crusty French bread in a mini size!