Crusty Mini Baguettes

Crusty Mini Baguettes are delightfully golden on the outside with a soft, airy interior—just like the ones I imagine pulling out of a French bakery oven. These petite versions of the classic baguette are perfect for sandwiches, crostini, or simply tearing apart and dipping in olive oil. With just a few simple ingredients, I can enjoy fresh, homemade bread right from my own oven.

Why You’ll Love This Recipe

I love the satisfying crunch of a well-baked baguette, and these mini versions are just as satisfying with less bake time and more versatility. They’re freezer-friendly, quick to reheat, and perfectly portioned. Whether I’m making a breakfast sandwich, a cheese board addition, or a side for soup, these crusty loaves never disappoint.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour or bread flour

• Warm water

• Active dry yeast or instant yeast

• Salt

• Optional: a pinch of sugar or olive oil (to slightly enrich the dough)

Directions

1. I begin by mixing the yeast with warm water (and a pinch of sugar if using) and let it sit for 5–10 minutes until foamy.

2. In a large bowl, I combine the flour and salt, then gradually stir in the yeast mixture until a shaggy dough forms.

3. I knead the dough by hand or in a mixer until smooth and elastic—about 8–10 minutes.

4. I place the dough in a lightly greased bowl, cover it, and let it rise for 1 to 1.5 hours, or until doubled in size.

5. I punch it down and divide the dough into equal portions (usually 6 mini loaves).

6. I shape each piece into a mini baguette—long and narrow—and place them on a parchment-lined baking sheet.

7. After a second rise of about 30–45 minutes, I preheat the oven to 450°F. I score the tops with a sharp knife and spray the loaves with water for a crispier crust.

8. I bake for 15–20 minutes, until golden brown and crusty. I let them cool on a wire rack before serving.

Servings and timing

This recipe makes 6 mini baguettes. It takes about 2 hours 30 minutes total: 20 minutes prep, 1.5 hours rising, and 15–20 minutes baking.

Variations

I’ve added fresh herbs like rosemary or thyme to the dough for extra flavor. For a seeded crust, I brush the tops with water and sprinkle sesame or poppy seeds before baking. When I want extra chew, I replace a bit of the flour with whole wheat flour.

storage/reheating

I store cooled mini baguettes in a paper bag or loosely wrapped in a kitchen towel for up to 2 days at room temperature. To keep them longer, I freeze them and reheat in the oven at 350°F for 8–10 minutes. A quick mist of water before reheating brings the crust back to life.

FAQs

Can I use instant yeast instead of active dry?

Yes, I use instant yeast often. I just mix it directly into the flour without proofing it first, and it works great.

Do I need a baking stone or steam tray?

Not necessarily. I get great crust just by spraying the loaves with water and baking at high heat, but using a hot stone or adding steam helps if I want an extra-crusty finish.

Can I make the dough ahead of time?

Yes. I often make the dough the night before, let it rise in the fridge, and shape and bake the loaves the next day.

What’s the best flour to use?

I usually use bread flour for more chew and structure, but all-purpose works fine too if that’s what I have on hand.

How do I get that bakery-style crust?

High heat, water spray, and scoring the dough just before baking all contribute to that classic crusty finish.

Conclusion

Crusty Mini Baguettes are one of my favorite homemade breads—they’re simple, satisfying, and incredibly versatile. I love the crunchy exterior, the tender crumb, and the joy of serving fresh bread straight from my oven. Whether I enjoy them warm with butter or as the base for a fancy sandwich, they never fail to impress.