Use this baguette recipe to bake up hot and fresh loaves of bread that look and taste just like they came from a bakery in Paris!
With a soft and chewy texture and a crackly exterior, baguettes are perfect for dipping and dunking, sandwiches, and so much more!
A baguette delivers lots of crusty crunch in every delicious bite!
- Baguettes are long and thin rounded loaves of bread of French origin.
- The crust is crisp while the insides are soft and tender.
- Always on the menu in cafes and bistros, baguettes are easy to make.
Ingredients for Baguette
- Flour – I use all purpose flour in this recipe although you can use bread flour in place.
- Yeast – this recipe uses active dry yeast. A true French baguette can only contain flour, yeast, water, and salt however, I include a little sugar to activate the yeast.
- Water & Salt – water adds moisture while salt adds flavor.
Variations – Plain baguettes AKA ‘baguette ordinaire’ are most common because they go with anything and have the perfect texture. For specialty baguettes, stir in some homemade Italian seasoning, Greek herb mix, or some roasted garlic in Step 2, below.
How to Make a Baguette
Soft and chewy with a crackly exterior, homemade baguettes are easy to make!
- Proof the yeast in a large mixing bowl by adding sugar and water, as per the recipe card below.
- Add salt and flour and mix until a dough forms.
- Knead the dough and allow it to rise until doubled.
- Divide the dough and shape into two loaves. Allow the loaves to rise until doubled again.
- Cut slits into the top of each loaf with a knife or razor blade.
- Bake until the tops are a deep golden brown. Cool for a few minutes and enjoy warm if desired.
PRO TIP: Brush the tops with egg wash for a bakery-perfect finish!
Ways to Use a Baguette
Do like the French and toast a slice for dipping into your morning cuppa, or smear on some honey, strawberry, or pumpkin butter. Create all sorts of hearty sandwiches and paninis or use thick slices for French toast or garlic bread. When company’s coming, grab a baguette and slice it for bruschetta or crostini to add to a charcuterie board.
Best Way to Store Bread
- Because homemade baguettes don’t have the preservatives store-bought baguettes do, they won’t last as long and are best enjoyed within a few days.
- Keep leftover baguettes in a plastic bag at room temperature for up to 4 days.
- Freeze cooled baguettes by wrapping them tightly in plastic wrap then aluminum foil and freezing for up to one month.
- Use leftovers to make croutons, homemade stuffing, or breadcrumbs.
- If your baguette gets stale, simply wrap it in a clean, damp kitchen towel or paper towel and microwave it at 10-second intervals until it’s softened to your liking.
Best Homemade Bread Recipes
Homemade Braided Bread
Jalapeno Cheddar Bread
Did you make this homemade Baguette recipe? Leave us a rating and a comment below!
Baguette
Equipment
Ingredients
- 2 teaspoons granulated sugar
- 1 cup warm water 110° to 115°F
- 1 package active dry yeast 2 ¼ teaspoons
- 1 ½ teaspoons salt
- 2 to 2 ½ cups all-purpose flour
Instructions
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In a medium mixing bowl, combine sugar and warm water. Stir in the yeast and let it rest for 5 minutes or until foamy.
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Stir in the salt and gradually add flour, mixing until you have a firm, doughy consistency. You may not need all of the flour.
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Knead the dough on a lightly floured surface for about 5 minutes by hand or 2 to 3 minutes with a dough hook in a mixer.
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Place the dough into a greased bowl and cover it with a kitchen towel. Allow it to rise for approximately 1 hour, or until it has doubled in size. Gently punch down the dough and let it rise for an additional 30 minutes.
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Divide the dough in half and roll each half into a 14-inch log, slightly pinching the edges.
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Place the dough on a parchment-lined baking sheet lightly dusted with flour or directly onto a baguette pan. Lightly cover and let rise for 30 to 45 minutes, or until doubled in size.
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While the bread is rising, place a 9×13 baking pan on the bottom rack of the oven and fill it halfway with hot water. Arrange a second rack in the center of the oven.
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Preheat the oven to 450°F.
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Use a sharp knife to make 4 to 5 diagonal slits on the top of each loaf, each about ¼-inch deep.
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Place the baking sheet with the loaves onto the center rack of the oven, being careful not to let too much steam escape. Bake for 20 to 25 minutes or until browned and crisp.
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Remove the bread from the oven and cool.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread
Cuisine American
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Excellent easy recipe. Using egg wash is way to go. Bread had nice crispy crust
This is a very very tasty bread. I wanted it for my homemade chili, but found this recipe a little late. I chose it because it was rated 5 stars. I only had two hours to make it, so was not able to let it rise as much as the recipe called for. I brushed it with melted butter and added Everything Bagel seasoning. It was soo good with my chili/. Next time, I’ll allow it to rise the full time. Thank you!
Your sodium count is way off for a 1/4 loaf. Your recipe is calling for 1 1/2 teaspoons of Salt, which equals to 10500mg of salt. For each loaf then, the total sodium would be 5250mg. One quarter of that equals to 1312.5mg and not 439 you are showing.
I love your recipes and the ease on making them, but if you provide nutritional info, it has to be correctly done.
According to our program as well as the American Heart Association and the FDA 1 teaspoon of salt has 2300mg sodium which means that the 1 ½ teaspoons of salt in this recipe would contain 3450mg. Divided by 8 servings (4 servings per loaf) we calculate 431.25mg of sodium per serving for the added salt to this recipe.
Please keep in mind our nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. I hope that helps.
Is there a video of making this bread, slightly pinching the sides. Also can I use Splenda instead of real sugar?
I don’t have a video of this recipe as of yet. I don’t think the Splenda would activate the yeast but I haven’t tried it.
From the Splenda web site: Splenda Original Granulated Sweetener does not contain enough carbohydrate to activate yeast, so we recommend that you add a bit of sugar or honey to your recipe to help with the rise.
Thank you so much Peggysue!