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Easy Homemade Mini Baguette Recipe
Bring the charm of a bakery into your kitchen with these mini baguettes — crisp on the outside, soft and airy inside, perfect for dips, sandwiches, or crostini.
Servings 4 mini baguettes
Calories 233kcal
Ingredients
- ¾ teaspoon Salt
- 180 ml (3/4 cup) Warm water (around 40°C / 105°F)
- 250 gms (2 cups) Bread flour
- ¾ teaspoon Instant Yeast
Instructions
- In a large bowl, combine flour, salt, yeast, and water. Mix until no dry spots remain. Cover and let the dough rest for 20 minutes to hydrate the flour.
- Knead by hand for about 25 minutes until smooth and slightly springy. Alternatively, use a stand mixer on medium-low speed for 10 minutes or a bread machine dough cycle. If kneading by hand, push the dough with the heel of your hand, fold it to the center, and turn over repeatedly. The sticky dough may feel rough at first, but it becomes smooth as it rests. Lightly dust the worktop with flour or oil if needed, but don’t overdo it.
- Place the dough in a lightly oiled bowl, cover, and let it rise for 1 hour or until slightly puffy.
- Turn the dough out onto a surface and divide into 4 equal pieces. Shape each into a rough ball, keeping the others covered.
- Flatten gently with your fingers, then roll tightly from one edge, sealing the seam. Roll back and forth, tapering the ends and keeping the center fuller, to form Vienna-style mini baguettes, about 6–7 inches long. Place on a parchment-lined baking tray, seam-side down, and cover lightly.
- Allow shaped baguettes to prove for 30 minutes.
- Preheat oven to maximum temperature with a shallow pan of water at the bottom for steam. Just before baking, score the tops with a very sharp knife. Spray a little water on each loaf for extra steam. Bake for 22 minutes, switching on the top heating element for the last 1–2 minutes if needed, until very deep golden brown.
- Remove from the oven and cool briefly on a rack. Serve warm with dips, sandwiches, or as crostini appetizers.
Notes
- Yeast: Instant yeast is beginner-friendly — add it directly to the dry ingredients.
- Olive oil: Add 1 tbsp if using these for sandwiches; it softens the crust slightly.
- Kneading tip: If the dough feels tough, let it rest 5 minutes, then continue — it’ll smooth out.
- Seam: Always seal the dough seam well so the logs seam-side down hold shape while baking.
- Steam: A pan of water and spraying the dough ensures a crispy crust.
- Storage: Cool completely. Store at room temperature in a paper bag or kitchen towel for 1–2 days, or freeze wrapped in foil/plastic for up to 2 months. Reheat in oven for 5–7 minutes before serving.
Nutrition
Calories: 233kcal | Carbohydrates: 46g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 441mg | Potassium: 84mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 1mg
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