Crusty mini baguettes made with no sugar, no eggs, just real ingredients the way bread should be.

3 cups all-purpose flour (or bread flour for extra chewiness)
1 cup whole wheat flour (optional, for added flavor and texture)
1 ¼ teaspoons salt
1 packet (2 ¼ teaspoons) active dry yeast
1 ¼ cups warm water (about 110°F/43°C)
1 tablespoon olive oil (optional, for a touch of richness)
For Finishing:
Cornmeal (for dusting the baking sheet, optional)
Water (in a spray bottle, for creating steam during baking)
Step-by-Step Instructions
1. Activate the Yeast
In a small bowl, combine the warm water and yeast. Stir gently and let it sit for 5–10 minutes until frothy and bubbly.
2. Make the Dough
In a large mixing bowl, whisk together the flours and salt.
Add the activated yeast mixture (and olive oil, if using) to the dry ingredients.
Stir with a wooden spoon or your hands until a shaggy dough forms.
3. Knead the Dough
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook on low speed for 5–7 minutes.
Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm, draft-free spot for 1–1.5 hours, or until doubled in size.
4. Shape the Mini Baguettes
Punch down the risen dough and turn it out onto a lightly floured surface.
Divide the dough into 4–6 equal portions, depending on how large you want your mini baguettes.
Shape each portion into a rectangle, then fold the top third down and the bottom third up (like a letter). Roll the dough tightly into a log, pinching the seams to seal.
Gently roll the log back and forth under your hands to elongate it slightly, creating a mini baguette shape.
5. Proof the Baguettes
Place the shaped baguettes on a baking sheet lined with parchment paper or a silicone mat, leaving space between them to expand.
Dust the tops lightly with flour, then cover loosely with a clean kitchen towel.
Let the baguettes rise for 30–45 minutes, or until puffy but not doubled in size.
6. Preheat and Score
Preheat your oven to 450°F (230°C) .
If desired, place a shallow pan on the bottom rack of the oven to create steam.
Use a sharp knife or a bread lame to score the tops of the baguettes diagonally, about ¼ inch deep. This helps the crust form beautifully during baking.
7. Bake
Mist the baguettes lightly with water (or pour ½ cup of water into the preheated pan for steam).
Bake for 15–20 minutes , or until the baguettes are golden brown and sound hollow when tapped on the bottom.
For an extra-crisp crust, leave the baguettes in the turned-off oven with the door slightly ajar for 5 minutes after baking.
8. Cool and Enjoy
Transfer the baguettes to a wire rack to cool completely before slicing.
Serve with butter, olive oil, or your favorite toppings.
Tips for Success
Use Bread Flour: Bread flour has more protein, which creates a chewier texture and better structure.
Create Steam: Steam is key to achieving a crispy crust. If you don’t have a spray bottle, toss ice cubes into the preheated pan instead of water.
Don’t Overproof: Overproofed dough can collapse in the oven. Look for puffy but not overly inflated baguettes before baking.
Experiment with Flours: Try adding rye flour or spelt flour for a nuttier flavor profile.
Freeze Extras: Wrap cooled baguettes tightly in plastic wrap and freeze for up to 1 month. Reheat in a 350°F oven for 10–15 minutes to refresh.
Why This Recipe Works
These Crusty Mini Baguettes rely on time-tested techniques and minimal ingredients to deliver maximum flavor and texture. The combination of steam during baking and a long rise ensures a crackling crust and soft, airy crumb. By skipping sugar and eggs, the focus remains on the natural flavors of the grains, resulting in a loaf that’s as close to “real bread” as it gets.

Conclusion: A Return to Bread-Baking Basics

Whether you’re a seasoned baker or a beginner, these Crusty Mini Baguettes are a celebration of simplicity and craftsmanship. Their golden crusts, pillowy interiors, and versatility make them a staple for any kitchen. Plus, the satisfaction of making bread from scratch is truly unmatched.

We’d love to see your creations! Tag us in your photos or share your favorite ways to enjoy these baguettes—your take on this classic recipe might just inspire others to try it too! 🍞✨