There’s just something magical about a freshly baked baguette—that golden, crackly crust, the soft and airy inside, and the way it pairs with literally everything. The best part? You don’t need to be a professional baker to make one at home! This easy baguette recipe gives you all the bakery-quality goodness with minimal ingredients and effort.
Why You’ll Love This Recipe
- No Fancy Equipment Needed: No special pans or tools—just a bowl, a baking sheet, and your hands!
- Minimal Ingredients: Flour, water, yeast, and salt—simple and classic.
- Crispy Crust, Soft Inside: Just like the ones from a French bakery, but homemade!
- Perfect for Any Occasion: Serve it with soups, sandwiches, cheese boards, or just with butter.
Ingredients
You only need four basic ingredients:
- Bread flour (for that perfect chew)
- Warm water (to activate the yeast)
- Active dry yeast (for the perfect rise)
- Salt (essential for flavor)
Find the full ingredient list in the recipe card below!
Directions
Step 1: Activate the Yeast
In a small bowl, dissolve the yeast in warm water and let it sit for 5–10 minutes until foamy. This step ensures the yeast is alive and ready to work its magic.
Step 2: Mix the Dough
In a large mixing bowl, combine the flour and salt. Slowly add the yeast mixture and stir until a rough dough forms.
Step 3: Knead Until Smooth
Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic. If you’re using a stand mixer, knead with a dough hook for about 7 minutes.
Step 4: Let It Rise
Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.
Step 5: Shape the Baguettes
Once the dough has risen, punch it down and divide it into two or three pieces. Shape each portion into a long baguette shape, about 12–14 inches long. Place them on a parchment-lined baking sheet.
Step 6: Second Rise
Cover the shaped baguettes with a towel and let them rest for another 30–45 minutes until slightly puffed. Meanwhile, preheat your oven to 450°F (230°C).
Step 7: Score & Bake
Use a sharp knife or razor blade to make 3–4 diagonal slashes on each baguette. This helps control how the bread expands in the oven. Bake for 20–25 minutes until golden brown and crispy.
Step 8: Cool & Enjoy
Let your baguettes cool on a wire rack before slicing. Then, enjoy the deliciousness!
Expert Tips and Tricks
- Use Bread Flour: This gives the baguettes the perfect chew and structure.
- Don’t Skip the Second Rise: It helps develop flavor and improves texture.
- Steam for a Crispier Crust: Place a pan of hot water on the bottom rack of your oven or spray the baguettes with water before baking.
- Slash with a Sharp Blade: A razor or very sharp knife will make clean cuts that help with expansion.
Recipe Variations and Possible Substitutions
- Whole Wheat Baguette: Swap half of the bread flour for whole wheat flour.
- Garlic & Herb Baguette: Mix minced garlic and dried herbs into the dough.
- Cheese-Stuffed Baguette: Add shredded cheese inside for a melty surprise!
- Gluten-Free Option: Use a high-quality gluten-free flour blend, but note the texture will be slightly different.
Serving and Pairing Suggestions
- Classic Butter & Jam: A simple but heavenly combo.
- Cheese & Charcuterie Board: The ultimate pairing for any gathering.
- Soup Companion: Serve with French onion soup, tomato soup, or creamy chowder.
- Garlic Bread Upgrade: Slice and toast with butter, garlic, and herbs.
- Perfect for Sandwiches: Make a classic French baguette sandwich like a jambon-beurre (ham and butter).
Storage and Reheating Tips
- Room Temperature: Keep in a paper bag or loosely wrapped in a towel for up to 2 days.
- Freezing: Wrap tightly in plastic wrap and freeze for up to 3 months.
- Reheating: To refresh, warm in a 350°F (175°C) oven for 5–7 minutes.
FAQs
1. Why is my baguette too dense?
This usually happens if the dough isn’t kneaded enough or if it didn’t rise long enough. Give it time!
2. Can I make the dough ahead of time?
Yes! Let the dough rise in the fridge overnight for an even deeper flavor.
3. What if I don’t have a baking stone?
No worries! A regular baking sheet works fine. A preheated baking stone just helps with crispiness.
4. How do I get that bakery-style crust?
Steam is key! Place a pan of water in the oven while baking or spray the baguettes with water.
In Conclusion
Making homemade baguettes is easier than you think, and the results are totally worth it. A crispy crust, soft inside, and that fresh-baked bread smell filling your kitchen—pure magic! Give this recipe a try and let me know how you like to enjoy your baguettes!
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The Easiest Baguette Recipe: Crispy, Chewy & Bakery-Perfect
- Prep Time: 15 minutes (plus 2 hours rising time)
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 2 baguettes (normal) 1x
- Category: Bread
- Method: Baking
- Cuisine: French
- Diet: Vegan
Description
This easy homemade baguette recipe gives you a crisp, golden crust and a soft, airy interior—just like a classic French bakery! With just a few simple ingredients and a little patience, you can enjoy fresh, homemade baguettes straight from your oven. Perfect for sandwiches, bruschetta, or simply with butter and jam!
Ingredients
- 3 1/2 cups (450g) bread flour
- 1 1/2 tsp salt
- 1 tsp sugar (optional, for slight sweetness)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/4 cups (300ml) warm water (110°F / 45°C)
- 1 tbsp olive oil (optional, for a softer crust)
Instructions
- Activate the yeast: In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- Mix the dough: In a large bowl, combine the flour and salt. Add the yeast mixture and mix until a shaggy dough forms.
- Knead the dough: Transfer to a floured surface and knead for about 10 minutes until the dough is smooth and elastic. (Or use a stand mixer with a dough hook for 5–7 minutes.)
- First rise: Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise for 60–90 minutes, or until doubled in size.
- Shape the baguettes: Punch down the dough and divide it into two equal pieces. Shape each into a long baguette, about 14 inches long, and place them on a floured or parchment-lined baking sheet.
- Second rise: Cover and let rise for another 30–45 minutes.
- Preheat the oven: While the dough rises, preheat the oven to 475°F (245°C). Place a pan of hot water on the bottom rack to create steam (this helps form a crispy crust).
- Score and bake: Use a sharp knife or razor blade to make 3–4 diagonal slashes on each baguette. Bake for 20–25 minutes, or until golden brown.
- Cool and enjoy: Let the baguettes cool on a wire rack before slicing. Serve warm with butter or your favorite spreads!
Notes
- For a crunchier crust, spray the baguettes with water before baking.
- If using instant yeast, you can skip the activation step and mix it directly with the flour.
- Store leftovers in a paper bag or loosely covered with a towel to maintain crispness.
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 0.5g
- Sodium: 290mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg