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This quick and easy homemade french baguette recipe is simple to make and the hands on time is fast! It's beautiful and delicious, crusty on the outside and soft and fluffy on the inside. Try a baguette with cheese or butter or used as sandwich bread. I love to make this and take it to potlucks, or have it as an appetizer when people are coming to dinner.
Long and thin crispy French bread, these are so yummy and delicious! It's the perfect side with chicken and salad or soup or really anything. It's very easy to make and has the best texture! For other fun bread finds, check out our Best Ever Dinner Rolls or our yummy Pumpkin Chocolate Swirl Bread!
We recommend serving this with our Crockpot Chicken Potatoes and Green Beans, Tomato Basil Soup and our Classic Gumbo.
Jump to:
- Ingredients
- How to Make Easy Baguette Bread
- Substitutions and Variations
- How To Serve Baguette Bread
- Storage
- Top Tips
- Recipe
- Recipe
Ingredients
Below is a list of ingredients needed for this recipe. Follow our tips on each ingredient for best results.
- water - I like to use filtered water. There is always a risk that regular tap water could inhibit the growth of the yeast.
- sugar - regular granulated sugar, just a very small amount is needed to help the sugar grow.
- fast acting yeast - for this recipe, we recommend fast acting yeast so that the bread rises quickly.
- salt- table salt or pink Himalayan for a wonderful flavor. If you use pink Himalayan, it needs about half again as much as regular table salt.
- olive oil - adds a little softness to the bread and improves the texture
- all-purpose flour - we love bread flour and use it for many things, but for baguette bread, regular all-purpose flour works the best
- egg- this will be beaten for the egg wash and will help provide a crusty chewy crust with a rich beautiful color.
How to Make Easy Baguette Bread
Use these process shots to help get the results you are wanting. The pictures can help with texture and be a visual guide for best results.
1. Combine warm water, sugar and yeast in a liquid measuring cup. Proof by allowing to activate and bubble for about 5 minutes. There should be quite a bit of foam on the top. If not, dump it out and try again. It's extremely important to have active yeast. Pour liquid in a bread maker or bowl of a stand mixer with a dough hook, then add 4 cups flour, salt and oil. Mix on low speed until combined (or press start on the dough setting on the bread mixer).
2. Add in the remaining 1- 1 ½ cups flour, starting with 1 cup. The dough should form a soft ball and pull away from the sides of the bowl. Knead for 5 minutes until the dough is elastic-y and smooth. If the dough sticks to the sides of the bowl, add flour 2 Tablespoons at a time until it pulls away. Lightly spray with cooking spray and cover with a kitchen towel (or just leave in closed bread maker). Allow to rise until doubled in size, 40-60 minutes. No longer or the dough will be too sticky.
3.Turn the dough onto a lightly greased surface and divide in half. I use a kitchen scale, but you can also just eyeball it the best you can. Stretch and pat or gently roll each half into a rectangle, about 5 inches wide and 18 inches long. Roll up length wise and press down gently to push out any air pockets. Pinch the ends and tuck the ends under.
4. Transfer to a parchment lined baking sheet and place spaced apart from each other. Allow to rise another 30 minutes. Using an extremely sharp knife, make slashes diagonally across the top of the bread. If you don't have a super sharp knife, make the slashes before rising so as not to flatten the rise.
5. Bake at 415°F. Put the bread in the oven and throw in a handful of ice cubes (5-8) on the bottom, quickly closing the oven door. Bake for 20 minutes. While baking, whisk egg together in a small bowl. At minute 12, pull out the loaves and spread with egg wash. Return them to the oven for an additional 5-10 minutes. The bread will be done when it's deep golden and sounds hollow when turned over and thumped on the bottom with the end of a wooden spoon.
Hint: How are baguettes made? There is a key secret to getting that chewy crusty exterior: ice! Throw a handful of ice cubes (5-8 cubes) on the bottom of the oven as you put in the bread. It creates some steam that gives it that crusty exterior we all love to love. How do you get that golden brown crust? A simple egg wash about 12 minutes into bake time will do the trick.
Substitutions and Variations
We love switching things up when we're in the kitchen. Try any of these variations for something a little different.
- honey- 1 teaspoon of honey may be used instead of table sugar during yeast activation.
- oil- any cooking oil can be used in place of the olive oil
- Garlic & Rosemary: add 1 ½ teaspoons garlic powder and 2 Tablespoons fresh rosemary to the dough for an Italian flavor.
- Parmesan: Add 1 teaspoon garlic powder to the dough. After adding the egg wash at minute 12, cover in a thick layer of fresh grated parmesan cheese.
- Honey and Thyme- Add 2 Tablespoons chopped fresh thyme to the dough. After it's done baking, chop another 1 ½ teaspoons fresh thyme into 2 Tablespoons honey and drizzle over the top of the the loaves.
How To Serve Baguette Bread
Enjoy it with butter and cheese: Slice a fresh baguette and spread it with butter or pair it with your favorite cheeses.
Create sandwiches: Slice the baguette horizontally and fill it with ingredients like ham, cheese, vegetables, or spreads.
Dip it in soups or stews: Use a crusty baguette to dip into soups, stews, or sauces.
You can also make it into bruschetta or crostini or serve it as a side dish for any meal.
Storage
Store in an airtight container at room temperature for up to 3 days for the best texture. It won't go bad for longer, but the texture isn't nearly as good.
Reheat leftover baguette in the microwave for a few seconds, or in a preheated oven for 3-4 minutes to soften it up and regain some of the original texture.
To Freeze: Store in an airtight container for up to 2 months. Thaw to room temperature then reheat in an oven preheated to 375* for 5-6 minutes before serving.
Top Tips
Throw a large handful of ice into the oven as you place the dough in the oven. The ice lets off steam and contributes to that amazing chewy texture of the crust that we love so much.
Brushing with egg partway through baking gives it the rich, glossy golden color and makes it look heavenly. It also helps crisp up the crust for that desired texture.
Don't let the dough rise longer than an hour with this one! Usually dough is fine if the first rise is a little long, but not with this recipe. I've made the mistake more than once, and the dough is always sticky and difficult to work with. If you do go longer than an hour, the bread will still turn out and taste delicious, it's just harder to shape into beautiful loaves.
How to shape baguette?
Roll the dough into a rectangle about 5x18. Roll up hot dog style with the seam at the bottom and pinch the dough under at the ends. Place on a parchment lined baking sheet and using a sharp knife, make 3-5 diagonal slices across the loaf.
How to toast Baguette?
Our favorite way is to lightly butter both sides of a slice and toast it on a fry pan. Baguette slices can go in the toaster, but can be tricky to remove. They can also be toasted in the air fryer at 400° F for about 1-2 minutes.
How to soften a baguette?
If a baguette is too hard and crusty, lightly dampen a tea towel and wrap it in the warm baguette. Leave for about 20-30 minutes and reheat again slightly in the microwave.
What is a baguette?
A baguette is a long, thin French bread known for its crispy crust and soft, chewy interior. It is a beloved staple in French cuisine and a versatile choice for sandwiches, pairing well with various fillings and spreads.
How to eat a baguette
You can slice it and spread it with butter or your favorite cheese for a simple and satisfying snack. Alternatively, use it as the base for a classic French sandwich, such as a "jambon-beurre" with ham and butter. Lastly, pair a baguette with soups, stews, or salads to add a delightful crunch and soak up the flavors of your meal.
How to make French Baguette?
To make a French baguette, begin by combining bread flour, yeast, salt, and water in a mixing bowl. Knead the dough until smooth and elastic, then allow it to rise until doubled in size. Shape the dough into long, slender baguettes and make diagonal slashes on the top. Bake the baguettes in a preheated oven until golden brown and crusty. When placing in the oven, throw a handful of ice into the bottom of the oven for the best chewy crusty exterior.
Recipe
Recipe
Easy Homemade Baguette Recipe
Nicole
This Easy Baguette Recipe is the perfect texture and flavor. Crusty and chewy on the outside, soft and fluffy on the inside. Perfect to pair with soup or a great fall appetizer.
5 from 28 votes
Print Recipe Pin Recipe
Prep Time 1 hour hr 40 minutes mins
Cook Time 20 minutes mins
Servings 12
Calories/serving 187 kcal
Ingredients
- 2 cups warm water
- 2 teaspoons sugar
- 1 packet yeast
- 2 ½ teaspoons salt
- 1 Tablespoon olive oil vegetable or avocado work too
- 5- 5 ½ cups all purpose flour
- 1 egg beaten for the egg wash
Instructions
Combine warm water, sugar and yeast in a liquid measuring cup. Allow to activate and bubble for about 5 minutes. Check photo above to see what it should look like.
Pour liquid in a bread maker or bowl of a stand mixer with a dough hook, then add 4 cups flour, salt and oil. Mix on low speed until combined (or press start on the dough setting on the bread mixer).
Add in the remaining 1- 1 ½ cups flour, starting with 1 cup. The dough should form a soft ball and pull away from the sides of the bowl. See photo above for a visual on the texture.
Knead for 5 minutes until the dough is elastic-y and smooth. If the dough sticks to the sides of the bowl, add flour 2 Tablespoons at a time until it pulls away.
Lightly spray with cooking spray and cover with a kitchen towel (or just leave in closed bread maker). Allow to rise until doubled in size, 40-60 minutes.
Turn the dough onto a lightly greased surface and divide in half.
Stretch and pat or gently roll each half into a rectangle, about 5 inches wide and 18 inches long.
Roll up length wise and press down gently to push out any air pockets. Pinch the ends and tuck the ends under. See photos above, if needed.
Transfer to a parchment lined baking sheet and place spaced apart from each other. Allow to rise another 30 minutes.
Preheat the oven to 415* F after the first 15 minutes.
Using an extremely sharp knife, make slashes diagonally across the top of the bread. If you don't have a super sharp knife, make the slashes before rising so as not to flatten the rise.
Bake at 415*F. Put the bread in the oven and throw in a small handful of ice cubes (4-5) on the bottom, quickly closing the oven door.
Bake for 20 minutes. While baking, whisk egg in a small bowl. At minute 12, pull out and spread with egg wash, then return to the oven for an additional 8 minutes. The bread will be done when it's deep golden and sounds hollow when turned over and thumped on the bottom with the end of a wooden spoon.
Enjoy!
Notes
Store in an airtight container for up to 3 days. It won't go bad for a week, but the texture is always best fresh!
Reheat in an oven preheated to 375*F for 3-4 minutes.
Throw a handful of ice into the oven when putting the baguette in. This will help give it that delicious crusty eterior.
Don't allow to rise longer than directed. Usually breads are fine to rise longer. And while this one will taste fine, we found that it made it very difficult to work with when it rose a long time.
To get that glossy golden exterior, use the egg wash partway through baking.
Nutrition
Serving: 3slicesCalories: 187kcalCarbohydrates: 45gProtein: 7gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 14mgSodium: 491mgPotassium: 72mgFiber: 2gSugar: 1gVitamin A: 21IUVitamin C: 0.002mgCalcium: 11mgIron: 3mg
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