Crisp, golden mini baguettes (perfect for sandwiches, appetizers, or dipping). This recipe makes about 6–8 mini baguettes and works great with different toppings.
Ingredients
Dough
- 500 g bread flour
- 350–360 g water (room temperature)
- 10 g fine sea salt
- 3–4 g instant yeast (about 1 tsp)
- Optional: 5–10 g olive oil or diastatic malt for better color and crust
Toppings (choose any)
- Black sesame seeds
- White sesame seeds
- Everything bagel seasoning
- Cumin seeds, caraway seeds, or fennel seeds
- Flaky salt
- Or leave some plain
Instructions
- Mix the dough
In a large bowl, mix the flour, yeast, and salt. Add the water and mix until no dry flour remains (the dough will be sticky and shaggy).
Cover and rest 20–30 minutes. - Strengthen the dough
Perform 3–4 sets of stretch-and-folds over the next 1½–2 hours (every 25–30 minutes). Wet your hands, stretch one side of the dough up and fold it over, then turn the bowl and repeat on all four sides.
After the last fold, let the dough bulk-ferment until it has increased in volume by about 50–75% and looks airy (total bulk time usually 2½–3½ hours depending on temperature). - Divide and pre-shape
Gently tip the dough onto a lightly floured surface. Divide into 6–8 equal pieces (about 100–120 g each for mini baguettes).
Pre-shape each piece into a loose log. Cover and rest 15–20 minutes. - Final shape
Shape each piece into a mini baguette (about 6–8 inches / 15–20 cm long): flatten slightly, fold the long edges toward the center, then roll tightly into a log and seal the seam.
Place seam-side down on a parchment-lined baking sheet or baguette pan, leaving space between them. - Final proof
Cover and let rise until noticeably puffy, 45–75 minutes. - Score, top & bake
Preheat the oven to 450–475°F (230–245°C) with a baking stone/steel if you have one, and a metal pan on a lower rack for steam.
Lightly mist or brush the loaves with water, then sprinkle with your chosen seeds/toppings (press gently so they stick).
Score each mini baguette with 2–3 diagonal slashes.
Load into the oven and pour 1 cup boiling water into the steam pan.
Bake for 15–20 minutes until deep golden brown and crisp. For extra color, you can lower the temperature slightly after the first 10 minutes. - Cool
Transfer to a wire rack and cool at least 15–20 minutes before eating so the crust stays crisp.
Tips
- For the best crust, use steam and bake hot.
- The dough is relatively high hydration — keep your hands and surface lightly floured or wet.
- You can cold-proof the shaped mini baguettes in the fridge overnight for more flavor and easier scoring the next day.
- These freeze well once cooled. Reheat in a hot oven to restore crispness.
Crispy outside, light and airy inside — perfect for tearing open while still warm. Enjoy!
