There’s something truly special about the sound of a crusty baguette cracking as you slice into it—especially when it’s fresh from your own oven. If you’ve ever dreamed of baking homemade bread that looks and tastes like it came straight from a French bakery, these Crusty Mini Baguettes are the perfect place to start.

This recipe is ideal for home bakers of all levels. Whether you’re new to working with yeast or a seasoned bread maker, the steps are straightforward and the results are undeniably satisfying. These mini baguettes are golden on the outside, soft and airy on the inside, and perfect for dipping in soup, serving with cheese, or making mini sandwiches.

And the best part? You don’t need any fancy tools—just some basic ingredients, a hot oven, and a little patience while the dough works its magic.

Let’s walk through the ingredients and first few steps of the process so you can start your journey toward warm, crusty, homemade baguettes.

INGREDIENTS YOU’LL NEED:

• 3 1/2 cups (450g) bread flour – High-protein flour gives these baguettes their chewy structure.

• 1 1/4 cups (300ml) warm water – Aim for about 110°F (45°C) to activate the yeast.

• 2 teaspoons active dry yeast – Helps the dough rise and gives it that classic airy texture.

• 2 teaspoons sugar – Feeds the yeast and adds a hint of sweetness to the dough.

• 1 1/2 teaspoons salt – Balances the flavor and strengthens the dough.

• Extra flour – For kneading and dusting.

STEP 1: ACTIVATE THE YEAST

In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5 to 10 minutes, or until the mixture becomes foamy on top. This step is crucial—it lets you know the yeast is active and ready to do its job.

If your mixture doesn’t foam, your yeast might be expired or the water may have been too hot or too cold. In that case, it’s best to start over to ensure the dough rises properly.

STEP 2: MIX THE FLOUR AND SALT

While the yeast is activating, combine the bread flour and salt in a large mixing bowl. Give it a quick stir to distribute the salt evenly. This dry mix forms the base of your dough and will soon come to life with the addition of the yeast mixture.

STEP 3: COMBINE THE WET AND DRY INGREDIENTS

Once the yeast mixture is foamy, pour it into the bowl of flour and salt. Using a wooden spoon or the dough hook attachment on a stand mixer, mix until a rough, shaggy dough starts to form. It may look a little dry or messy at first—that’s totally normal.

STEP 4: KNEAD THE DOUGH

Turn the dough out onto a lightly floured surface and knead it by hand for about 8 to 10 minutes, or until the dough becomes smooth and elastic. You can also use a stand mixer fitted with a dough hook, kneading for 6 to 7 minutes on medium speed.

Good kneading develops the gluten in the dough, which is what gives your mini baguettes that perfect chewy bite and structured crumb.

STEP 5: FIRST RISE

Place the kneaded dough into a lightly oiled bowl, turning it once so the top is coated. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free spot for about 1 to 1.5 hours, or until the dough has doubled in size.

Watching dough rise never gets old—it’s the moment that transforms basic ingredients into something truly special.

SHAPE, SCORE, AND STEAM – TURNING DOUGH INTO CRUSTY MINI BAGUETTES

Now that your dough has risen and is light and airy, it’s time to shape it into those iconic mini baguettes. This part of the process brings a hands-on, artisanal feel to your baking, and it’s simpler than you might think. Shaping, scoring, and steaming all play important roles in giving your baguettes their signature look and satisfying crunch.

Let’s go step by step to make sure you get beautifully golden, bakery-style results right from your own oven.

STEP 6: PUNCH DOWN AND DIVIDE THE DOUGH

Once the dough has doubled in size, gently punch it down to release some of the gas. Then turn it out onto a floured surface and divide it into 6 equal pieces using a bench scraper or sharp knife.

These smaller portions will bake into perfectly sized mini baguettes—great for serving individually or slicing for sandwiches or crostini.

STEP 7: SHAPE EACH MINI BAGUETTE

Take one piece of dough at a time and flatten it gently into a rectangle. Then, roll it up tightly from one long edge, forming a log shape. Pinch the seam closed and tuck the ends under slightly to give it that classic baguette silhouette.

Place the shaped dough seam-side down on a parchment-lined baking sheet. Repeat with the remaining pieces.

STEP 8: LET THE BAGUETTES RISE AGAIN

Cover the shaped baguettes loosely with a clean towel or plastic wrap and let them rise for 30 minutes. This second proofing gives the dough time to relax and puff up again, creating a light, airy interior.

During this time, the surface will also dry out slightly, which helps develop that chewy, crisp crust during baking.

STEP 9: PREHEAT THE OVEN AND PREP FOR STEAM

While the baguettes are rising, preheat your oven to 450°F (230°C). To create the steam that makes the crust so crispy, place an empty metal baking pan (not glass, as it can shatter) on the lower rack of your oven. This is where you’ll add water right before baking.

The steam helps keep the surface of the dough soft during the first part of baking, allowing it to expand fully before the crust sets.

STEP 10: SCORE THE BAGUETTES

Right before baking, use a sharp knife or a bread lame to make 2–3 shallow diagonal slashes across the top of each baguette. This not only gives them that signature baguette appearance, but it also allows steam to escape and prevents the crust from cracking in random spots.

Scoring might seem like a small detail, but it has a big impact on both the look and texture of your final loaves.

STEP 11: CREATE STEAM AND BAKE

Just before placing the baking sheet in the oven, carefully pour 1 cup of hot water into the empty pan on the bottom rack. Quickly close the oven door to trap the steam.

Place your baguettes in the oven and bake for 15–20 minutes, or until they are golden brown and sound hollow when tapped on the bottom. The crust should be crisp and slightly blistered, while the inside stays light and soft.

STEP 12: BAKE UNTIL GOLDEN AND CRUSTY

Once the steam is in the oven and the baguettes are on the middle rack, bake for 15–20 minutes, or until the baguettes are deep golden brown with a crisp, crackly crust. They should sound hollow when tapped on the bottom, which is a good sign they’re baked through.

If your oven runs hot or the tops brown too quickly, you can loosely tent the baguettes with foil during the last few minutes of baking to prevent over-browning.

STEP 13: COOL ON A WIRE RACK BEFORE SERVING

Once baked, remove the baguettes from the oven and transfer them to a wire rack. Let them cool for at least 10–15 minutes before slicing or serving. This rest time allows the crumb (interior) to finish setting and prevents them from becoming gummy inside.

The crust will continue to firm up as the baguettes cool, resulting in that perfect balance of crispy outside and soft, airy inside.

STEP 14: SLICE AND ENJOY YOUR MINI BAGUETTES

Once your mini baguettes have cooled slightly on the wire rack, they’re ready to serve. Use a sharp serrated knife to slice them cleanly—whether you’re going for rustic halves, sandwich-style cuts, or thin rounds for crostini.

Enjoy them warm with butter, cheese, jam, or use them as the base for mini sandwiches or alongside your favorite soups and stews. These baguettes are also perfect for bruschetta, garlic bread, or simply enjoyed fresh out of the oven with olive oil.

They’re best the day they’re made, but if you have leftovers, they toast up beautifully the next day.

SERVING TIPS AND VARIATIONS:

These Crusty Mini Baguettes are incredibly versatile, making them a great staple for meals, snacks, or entertaining. Whether you’re keeping it simple or dressing them up, here are some of the best ways to serve and customize them:

• Classic with Butter: Slice warm and serve with salted butter or a flavored compound butter for a timeless, comforting bite.

• Dipping Bread: Perfect with olive oil and balsamic vinegar or a warm bowl of soup like tomato basil or French onion.

• Mini Sandwiches: Slice lengthwise and fill with deli meats, cheese, and fresh veggies for gourmet-style mini sandwiches.

• Breakfast Toast: Toast slices and top with scrambled eggs, avocado, or cream cheese with fruit for a savory or sweet morning option.

• Party Crostini: Slice thin and toast for crostini. Top with bruschetta mix, goat cheese and honey, or smoked salmon and dill.

VARIATIONS

• Herb-Infused Dough: Add 1–2 teaspoons of dried herbs like rosemary, thyme, or Italian seasoning to the flour for extra aroma and flavor.

• Cheese Twist: Sprinkle shredded Parmesan or cheddar over the top before baking, or fold it into the dough for cheesy pockets inside.

• Garlic Butter Crust: Brush the tops with melted garlic butter before baking for an extra flavorful, golden crust.

• Whole Wheat Version: Swap out up to 50% of the bread flour with whole wheat flour for a heartier, nuttier flavor.

• Seeded Baguettes: Press sesame seeds, poppy seeds, or flaxseeds onto the top before baking for added crunch and a bakery-style finish.

FREQUENTLY ASKED QUESTIONS & FINAL THOUGHTS ON HOMEMADE MINI BAGUETTES:

After baking your first batch of these beautifully crisp Mini Baguettes, chances are you’ll want to make them again (and again). But before you start your next round, let’s go over a few common questions and helpful tips to make your next bake even better. From ingredient swaps to storage and serving ideas, here’s everything you need to know to master this recipe with confidence.

1. Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour if that’s what you have on hand. However, bread flour contains more protein, which helps create a chewier texture and stronger structure. If using all-purpose flour, expect a slightly softer crumb and crust.

2. Why is steam important in baking baguettes?

Steam is essential for creating a crusty, golden exterior while keeping the inside light and airy. It allows the dough to expand during the first few minutes of baking and helps develop that classic bakery-style crust. Without it, your baguettes may turn out dull or overly hard.

3. Can I freeze the dough or baked baguettes?

Absolutely. You can freeze the shaped, unbaked baguette dough after the second rise. Place them on a tray, freeze until solid, then store in a sealed bag or container for up to 2 months. To bake, let them thaw and rise for 1–2 hours before scoring and baking as directed.

Baked baguettes also freeze well. Once cooled, wrap tightly and freeze for up to 3 months. Reheat in a 350°F oven for 10–12 minutes.

4. What’s the best way to store leftover baguettes?

These mini baguettes are best enjoyed fresh the day they’re baked. However, you can store leftovers in a paper bag at room temperature for 1 day. Avoid plastic, as it softens the crust. To re-crisp, pop them in the oven at 350°F for about 5–7 minutes.

5. Can I add herbs, cheese, or other mix-ins to the dough?

Yes, you can customize the dough with add-ins like rosemary, thyme, shredded cheese, or even roasted garlic. Just fold these into the dough during kneading. Keep in mind that added moisture or fat may slightly alter the rise and texture, so stick to small amounts at first.

6. Can I make these larger or smaller?

Of course. This recipe makes 6 mini baguettes, but you can shape them into 3 medium baguettes or even a dozen mini rolls. Adjust baking time based on size—larger baguettes may need an additional 5–8 minutes, while smaller ones may finish a few minutes sooner.

FINAL THOUGHTS: FRESH BREAD, MADE SIMPLE

There’s something deeply satisfying about baking your own bread—especially when the results look and taste like something from an artisan bakery. These Crusty Mini Baguettes are a wonderful way to bring that experience into your own kitchen. Whether you’re dipping them into soup, slicing them for sandwiches, or simply slathering them with butter, each bite delivers the kind of rustic charm and rich texture that store-bought bread can’t match.

What makes this recipe so special is how approachable it is. With a few basic ingredients and a little patience, you can transform your kitchen into a mini boulangerie. No special equipment is required, just a good baking sheet, some steam, and your hands.

So whether you’re baking for a dinner party, prepping for the week, or just want to try your hand at something new, this recipe is the perfect place to start. If you try it, let me know how your baguettes turned out. Did you add any fun mix-ins? How did the crust come out? Share your experience, and happy baking!

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How to Make Crusty Mini Baguettes at Home

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• Author: Naomi
• Total Time: 2.5 hours

Pin Recipe

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Description

Crispy on the outside, soft and airy on the inside, these mini baguettes are the perfect size for sandwiches, snacks, or pairing with soup. You don’t need a fancy oven—just simple ingredients and steam for that perfect crust.

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Ingredients

Scale 1x2x3x

• 3 1/2 cups (450g) bread flour

• 1 1/4 cups (300ml) warm water (about 110°F or 45°C)

• 2 teaspoons active dry yeast

• 2 teaspoons sugar

• 1 1/2 teaspoons salt

• Extra flour for dusting

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Instructions

1️⃣ Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir and let sit for 5–10 minutes until the mixture becomes foamy.

2️⃣ Combine dry ingredients: In a large mixing bowl, stir together bread flour and salt.

3️⃣ Form the dough: Pour the foamy yeast mixture into the flour mixture. Stir with a wooden spoon or use a dough hook until a shaggy dough forms.

4️⃣ Knead the dough: On a floured surface, knead for 8–10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook on medium speed.

5️⃣ First rise: Place the dough in a lightly oiled bowl. Cover with plastic wrap or a clean towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

6️⃣ Divide the dough: Punch down the risen dough and divide it into 6 equal portions.

7️⃣ Shape the baguettes: For each piece, flatten into a rectangle, roll tightly into a log, and pinch the seam closed.

8️⃣ Second rise: Place the shaped baguettes seam-side down on a parchment-lined baking sheet. Cover and let rise for 30 minutes.

9️⃣ Preheat the oven to 450°F (230°C). Place an empty metal baking pan on the lower rack of the oven.

🔟 Score the loaves: With a sharp knife or lame, make 2–3 shallow diagonal slashes on top of each baguette.

1️⃣1️⃣ Create steam: Pour 1 cup of hot water into the empty pan in the oven to generate steam. Immediately place the baking sheet with baguettes into the oven.

1️⃣2️⃣ Bake: Bake for 15–20 minutes, or until the baguettes are golden brown and have a crisp crust.

1️⃣3️⃣ Cool: Let the baguettes cool on a wire rack before slicing or serving.

Notes

• For extra crunch, spray the baguettes with water before baking.

• If you prefer a chewier crumb, use a longer fermentation (e.g., refrigerate dough overnight after step 5).

• These baguettes freeze well—just wrap and store after cooling completely.

• Prep Time: 20 minutes (plus rising time)
• Cook Time: 20 minutes