Crusty Mini Baguettes: A French Classic Made Simple

When you think of French bakeries, one of the first images that comes to mind is a fresh, warm baguette with a perfectly crunchy crust and a chewy interior. But you don’t need a Parisian bakery to enjoy this iconic bread. With a handful of simple ingredients and a little patience, you can bake Crusty Mini Baguettes right in your own kitchen.

These smaller versions of the classic French baguette are easier to handle and perfect for everyday meals. Slice them for sandwiches, serve them alongside soups and stews, or simply tear off a piece to dip in olive oil. Once you taste that warm, golden crust with a tender crumb inside, you’ll never look back.

Ingredients

• 4 cups all-purpose flour (or bread flour for chewier texture)
• 2 teaspoons salt
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 ½ cups warm water (110°F/43°C)
• 1 teaspoon sugar

Instructions

1. Activate yeast
   In a small bowl, mix warm water and sugar, then sprinkle yeast on top. Let sit for 5–10 minutes until foamy.
2. Make the dough
   In a large mixing bowl, combine flour and salt. Add yeast mixture and stir until dough forms. Knead for 8–10 minutes until smooth and elastic.
3. First rise
   Place dough in a greased bowl, cover, and let rise for 1–2 hours until doubled in size.
4. Shape the baguettes
   Punch down dough and divide into 6–8 equal portions. Shape each into a small baguette by flattening into a rectangle, rolling tightly, and sealing the seam.
5. Second rise
   Place shaped baguettes on a parchment-lined baking sheet. Cover lightly and let rise for 30–40 minutes.
6. Score and steam
   Preheat oven to 450°F (230°C). Slash tops of baguettes with a sharp knife. Place a pan of hot water in the oven for steam.
7. Bake
   Bake baguettes for 20–25 minutes until golden brown and crusty.
8. Cool
   Transfer to a wire rack and let cool slightly before serving warm.

Why You’ll Love Mini Baguettes

• Crunchy exterior, soft interior – bakery-style results at home.
• Smaller size makes them easy to shape, bake, and serve.
• Versatile – use for sandwiches, appetizers, or dipping.

Pro Tips

• Bread flour yields a chewier interior, while all-purpose flour makes a softer crumb.
• For an extra crispy crust, mist the oven with water just before baking.
• Let the baguettes cool slightly before slicing to preserve texture.

Storage & Serving

• Best eaten fresh the same day.
• Store in a paper bag at room temperature for up to 2 days.
• Freeze wrapped baguettes and reheat in the oven to restore crunch.

Crusty Mini Baguettes

Golden, crunchy mini baguettes with a soft, chewy interior — the perfect homemade French bread rolls for everyday meals.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 2 minutes mins

Servings: 6 mini baguettes

Course: Side Dish, Snack

Cuisine: Bakery, French

Calories: 190

Ingredients Equipment Method Notes

Ingredients

  

Dough

• 4 cups all-purpose flour or bread flour
• 2 tsp salt
• 2.25 tsp active dry yeast 1 packet
• 1.5 cups warm water 110°F/43°C
• 1 tsp sugar

Equipment

• Mixing bowls
• Baking sheet
• Parchment paper
• Sharp knife or lame
• Wire rack

Method

 

1. Mix warm water and sugar, then add yeast. Let sit until foamy.
2. Combine flour and salt. Add yeast mixture and knead into smooth dough.
3. Let dough rise until doubled in size, about 1–2 hours.
4. Divide dough into 6–8 portions. Shape into small baguettes and place on parchment-lined sheet.
5. Cover and let rise for 30–40 minutes.
6. Preheat oven to 450°F (230°C). Score tops and bake with steam.
7. Bake 20–25 minutes until golden and crusty.
8. Cool on wire rack before serving.

Notes

For extra crunch, mist oven walls with water just before baking. Best eaten fresh.