I made crusty, chewy French baguettes from scratch using just flour, sugar, yeast, water, and salt—shaped into classic long loaves with crisp exteriors and soft, airy interiors.
Why I’ll Love This Recipe
I love how simple ingredients transform into bakery-quality baguettes at home. The contrast of crunchy crust and tender crumb is delightful, and the minimal fuss (no pre-ferments or long waits) makes it approachable. These baguettes pair perfectly with soups, salads, or any meal needing fresh bread feel-good factor (A Kitchen Addiction).
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- all‑purpose flour (about 2½ cups)
- granulated sugar (1 tablespoon)
- instant dry yeast (1½ teaspoons)
- warm water (~1 cup at around 120 °F / 49 °C)
- salt (1 teaspoon, added after initial rest)
- egg white and water (for optional egg wash)
directions
I mix flour, sugar, and yeast in my stand mixer bowl, then add warm water and knead with a dough hook for 5–7 minutes until the dough is smooth. I cover it and let it rest for 15 minutes, then sprinkle salt and knead again until incorporated. I cover and let the dough rise in a warm place until doubled (about 30 minutes).
Next, I turn the dough onto a lightly floured surface and roll it into a 16×12-inch rectangle. I cut it in half into two 8×12-inch rectangles, then roll each one tightly into a baguette shape, tapering the ends. I place them on a lightly greased baking sheet, slash diagonal cuts across the tops, then cover and let them rise again for 40 minutes or until puffed up.
I preheat my oven to 375 °F (190 °C). I whisk together egg white and water and brush the tops of the loaves for a slightly crisp exterior. I then bake for 20–25 minutes until golden brown, rotating the pan for even color. After baking, I let them cool for about 10 minutes before slicing.
Servings and timing
- Yield: 2 baguettes, each yielding around 6 servings (total ~12 slices)
- Prep time: ~25 minutes of mixing and shaping
- Rise times: ~30 minutes for initial rise + ~40 minutes after shaping
- Bake time: ~20–25 minutes
- Total time: approximately 2 hours 15 minutes
Variations
I sometimes:
- add 1–2 tablespoons of olive oil into the dough for a slightly softer crumb
- brush loaves with olive oil instead of egg wash for a rustic matte crust
- sprinkle seeds such as sesame or poppy before the final rise for added crunch and flavor
- make mini baguettes or baton rolls by dividing the dough into smaller portions
storage/reheating
I store cooled baguettes at room temperature wrapped in a linen towel or paper bag for up to 2 days. To refresh, I reheat slices in a low oven (~300 °F or 150 °C) for a few minutes to restore crustiness. I avoid microwaving, which can make the crumb gummy.
FAQs
Do I need a stand mixer to make this dough?
I do use a stand mixer for kneading, but this recipe works well by hand if you knead for about 10 minutes until the dough is smooth and elastic.
Can I skip the egg wash?
Yes—egg wash gives a glossy and slightly crisper crust, but the loaves turn out beautifully without it.
How do I know when the dough has risen enough before shaping?
The dough is ready when it has doubled in size and an indentation remains faintly when touched.
Why cut diagonal slashes in the loaves?
These slashes help control expansion during baking and give baguettes their classic look and texture.
Can I use bread flour instead of all-purpose?
Yes—if available, bread flour adds extra chew and structure, though all-purpose flour works just fine too.
Conclusion
I adore making these Easy French Baguettes because they deliver bakery-level flavor and texture with straightforward steps. The crusty exterior and soft interior are addictive. Whether I serve them fresh with butter, alongside soups, or as sandwiches, they’re always a hit. I’m excited to try olive oil variations, seeded toppings, or mini rolls next time—and I know these baguettes will become a regular in my kitchen.
Print
Easy French Baguettes
- Total Time: about 2 hours 15 minutes
- Yield: 2 baguettes (~12 slices each)
Description
Golden, crusty loaves with a soft, airy interior—made using pantry‑friendly ingredients and simple hands‑on steps for stunning homemade results.
Ingredients
2½ cups all‑purpose flour
1 tablespoon sugar
1½ teaspoons instant dry yeast
1 cup warm water (≈120 °F / 49 °C)
1 teaspoon salt
1 egg white
½ tablespoon water
Instructions
In the bowl of a stand mixer (or bread machine on dough mode), combine flour, sugar, and yeast. Add water and knead with dough hook for 5–7 minutes until dough is smooth
Cover loosely and let dough rest for 15 minutes.
Sprinkle dough with salt, then knead again until well incorporated
Cover and let rise in a warm spot until doubled, about 30 minutes.
On a lightly floured surface, roll dough into a 16×12‑inch rectangle. Cut in half to make two 8×12 panels. Starting with the long edge, roll each into a tight loaf and taper the ends
Place on baking sheet (with parchment or silicone), slash diagonally across tops, then cover and let rise another 40 minutes until nearly doubled
Preheat oven to 375 °F (190 °C). Brush loaves with the egg‑white wash (egg white plus water).
Bake 20–25 minutes until golden brown and crusty. Cool on a rack for at least 10 minutes before slicing
- Prep Time: 25 minutes
- Rising time & Chill time:: about 1 hour 15 minutes
- Cook Time: about 1 hour 15 minutes
- Category: Bread
- Method: Baked
