Easy Homemade Baguette Recipe

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 Tomato Basil Soup and our Classic Gumbo.

The baguette bread, with its iconic elongated shape and delightful taste, carries a fascinating history and is cherished by bread lovers worldwide. Originating in France during the 19th century, the baguette quickly became a staple in French cuisine and an emblem of Parisian culture. Its crisp golden crust, light and airy interior, and irresistible aroma make it a true culinary delight.

The secret to its deliciousness lies in the precise balance of high-quality ingredients, traditional baking techniques, and a fermentation (rising) process, resulting in a bread that is both crusty and tender. Whether enjoyed as a versatile accompaniment to meals or as the foundation for sandwiches, the baguette's timeless appeal continues to captivate taste buds and inspire a deep appreciation for artisanal bread-making craftsmanship.

Why You'll Love This Recipe

• Low amount of active time - the time spent actively making this baguette recipe is only 10-15 minutes total. Most of the time spent is in rising, mixing and baking. I love being able to start the bread, run the kids around to their activities, throw it in the oven and serve it.
• Perfect for Entertaining - they are big and round and beautiful and smell like heaven. I love taking these to parties and gatherings. They are impressive and yet so easy to make! I also love serving them at my own home- they make the house smell amazing.
• High Quality - this is fancy restaurant quality bread at home for a fraction of the cost and not a lot of effort!
• Versatile - this is so versatile in that it can be served with almost anything and when paired with butter and/or cheese it makes a great appetizer. It goes with soups, pastas, casseroles, grilled meats, salads and can be used to make a sandwich and the list goes on!
• Great for Snacking - the leftovers are great for snacking on. My mouth is watering and I'm reaching for more of the leftovers as I write this post! It's perfect with a little bit of fruit or some chopped cucumbers for an after school snack for kids, too.

Ingredients

• 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.

Instructions

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:

• 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

Variations:

• 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.

Equipment:

• bread machine -or-
• stand mixer with dough hook
• baking sheet

How To Serve:

1. Enjoy it with butter and cheese: Slice a fresh baguette and spread it with creamy butter or pair it with a selection of your favorite cheeses for a delectable combination of flavors and textures.
2. Create delicious sandwiches: Slice the baguette horizontally and fill it with an array of savory ingredients like ham, cheese, vegetables, or spreads to craft a mouthwatering French-style sandwich.
3. Dip it in soups or stews: Use a crusty baguette as a delightful companion to dip into hearty soups, stews, or sauces. The combination of the bread's crunch and the flavorful broth is sure to satisfy your taste buds.
4. Make bruschetta or crostini: Slice the baguette into thin rounds, toast them until crispy, and top them with your choice of fresh tomatoes, herbs, garlic, or other flavorful toppings for an appetizing bruschetta or crostini.
5. Serve as a side for meals: A baguette makes an excellent side dish for a variety of meals. Serve it alongside salads, pasta dishes, grilled meats, or seafood to add a rustic touch and enjoy the contrast of textures and flavors.

Remember, a baguette's versatility makes it a delightful addition to any meal or occasion, allowing you to explore endless possibilities and savor the timeless charm of this beloved French bread.

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.

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.

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.

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4.97 from 28 votes

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Prep Time 1 hour hr 40 minutes mins

Cook Time 20 minutes mins

Servings 12

Calories/serving 187 kcal

Ingredients

 

1x2x3x

• ▢ 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.

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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