Crusty Mini Baguettes: A Taste of France in Your Kitchen

Crusty Mini Baguettes bring the charm of a French bakery right into my own kitchen. These golden, crisp loaves are perfect for sandwiches, dipping into soups, or simply enjoying with butter. I love how they’re small enough to bake quickly but still deliver that classic baguette flavor and texture—chewy on the inside with a crackly crust.

Why You’ll Love This Recipe

I love this recipe because it captures the authentic feel of a traditional French baguette without being overly complicated or time-consuming. The mini size makes them more manageable to shape and bake, and they’re ready faster than a full-sized loaf. They freeze well, pair with almost anything, and make my kitchen smell like a Parisian boulangerie.

Ingredients

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

• Bread flour

• Warm water

• Active dry yeast

• Sugar or honey (just a touch to activate the yeast)

• Salt

• Olive oil (optional for a slightly softer interior)

• Cornmeal or flour (for dusting the baking surface)

Directions

1. I dissolve the yeast and sugar in warm water and let it sit for 5–10 minutes until foamy.

2. In a large bowl, I combine the flour and salt, then add the yeast mixture and stir to form a shaggy dough.

3. I knead the dough for 8–10 minutes until it becomes smooth and elastic, then let it rise in a lightly oiled bowl, covered, for about 1 hour or until doubled in size.

4. I punch down the dough and divide it into 4–6 equal pieces.

5. I shape each piece into a mini baguette by flattening, rolling, and pinching the seam.

6. I place the loaves on a baking sheet dusted with cornmeal or lined with parchment, cover loosely, and let them rise again for about 30 minutes.

7. While they rise, I preheat the oven to 450°F and place a pan of water on the bottom rack to create steam.

8. I slash the tops of each loaf with a sharp knife, then bake for 15–20 minutes until golden brown and crusty.

9. I cool the baguettes on a wire rack before slicing.

Servings and timing

This recipe makes 4–6 mini baguettes. It takes about 2 hours total: 15 minutes prep, 1½ hours rise time, and 15–20 minutes to bake.

Variations

Sometimes I add herbs like rosemary or thyme into the dough for extra flavor. If I want a slightly richer taste, I use a bit of whole wheat flour. I’ve also sprinkled the tops with sea salt, sesame seeds, or poppy seeds before baking for added texture.

Storage/Reheating

I store these baguettes wrapped in a clean kitchen towel at room temperature for up to 2 days. For longer storage, I freeze them in airtight bags. To reheat, I pop them in a 350°F oven for 5–8 minutes to bring back the crustiness—just like fresh-baked.

FAQs

Why is my crust not crisp?

I make sure to create steam in the oven and bake at a high temperature. That’s the key to a crunchy exterior.

Can I use all-purpose flour?

Yes, I’ve used all-purpose flour with good results, though bread flour gives a chewier texture.

Do I need a special pan?

Nope, I bake these on a regular baking sheet—though a baking stone gives them an even better crust.

Can I refrigerate the dough overnight?

Yes, I often let the dough rise in the fridge overnight for deeper flavor. I just bring it to room temp before shaping and baking.

How do I shape mini baguettes?

I flatten each dough piece into a rectangle, roll it up tightly, and pinch the seam. Then I taper the ends slightly to get that classic shape.

Conclusion

Crusty Mini Baguettes are one of my favorite breads to bake—simple, satisfying, and full of flavor. I love how they elevate even the simplest meals, whether I’m spreading them with butter or building a sandwich. With their golden crust and soft interior, these little loaves bring a taste of France right into my kitchen every time.