This crusty French baguette recipe is quick and easy to make at home! It’s perfect for beginners and results in a baguette with a soft and fluffy interior and golden crust.

Two French baguette on cutting board with one cut into slices.

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Crusty French Baguette Recipe

There’s nothing quite like the smell of a fresh, warm loaf baking in the oven, and this easy French baguette recipe proves just how simple homemade bread can be. Once you realize how quick it is to make from scratch, you’ll want to bake other favorites like French bread or French rolls, too!

Making a homemade bread may seem intimidating, but it’s really just about knowing how to proof yeast and how to measure flour correctly. After a little rise time, you’ll have a bakery-style loaf with a crisp golden crust and a soft, chewy center in under 2 hours!

Ingredient Notes

  • Warm water: Activates the yeast and helps form a smooth dough.
  • Active dry yeast: The key to getting that light, airy texture.
  • Sugar: Just a touch to help the yeast bloom, I often use honey which isn’t traditional but adds a lovely flavor.
  • All-purpose flour: Gives the baguette structure with a chewy interior. If you would like it even chewier, use bread flour.
  • Salt: Enhances flavor and balances the sweetness.
  • Olive oil or melted butter: Optional, for a softer crust with shine.

How to Make French Baguettes

Step by step photo collage of how to make french baguette recipe.
  1. Proof yeast: In a small bowl, combine the warm water, yeast and honey. Let sit for 5 minutes to activate. The mixture should begin to foam.
  2. Knead dough: Add flour, salt, and yeast mixture to a large bowl and begin kneading the dough. Add half a cup of remaining flour at a time until dough is formed. It should be smooth, not sticky.
  3. Shaping into baguettes: Transfer dough to a floured surface and divide it in half. Roll each half into a rectangle and roll each rectangle into a cylinder. With each half, form dough into a baguette shape about 12 inches long.
  4. Scoring: Fold in the ends and pinch the seams. Round the edges of each piece of dough and place on the prepared baking sheet or baguette pan, seam side down. Make 3 2-inch diagonal cuts crosswise on top of the loaf. Cover loosely with a towel or plastic wrap and let the dough rest at room temperature for 20-30 minutes.
  5. Bake: Bake on the middle rack for 15-18 minutes at 450°F until the tops are golden brown.
  6. Serve: I like to brush mine with melted butter for a softer crust. Slice and serve!
Sliced French baguette on cutting board with butter in a bowl.

Rcipe Tips

  • Score the bread. Use a sharp knife, lame, or clean razor blade to make several diagonal slashes across the tops of the loaves. Don’t skip this step, it’s not just decorative! Scoring allows the crust to expand properly as it bakes instead of cracking in random spots.
  • Avoid overbaking. If the loaves start to brown too quickly, loosely cover them with foil during the last few minutes of baking.
  • For a crusty French baguette. If you like a crisp, bakery-style crust similar to sourdough, brush the loaves with an egg wash before baking. You can also place a metal baking dish or cast-iron skillet filled with boiling water on the bottom oven rack to create steam, which gives the crust a golden, crackly finish.
  • How to tell it’s done. The baguette is fully baked when it sounds hollow after you tap the bottom.
Slice of French baguette bread with butter and a bite taken to show soft, fluffy texture.

Serving Suggestions

There are many ways to serve baguette from serving it with soup to enjoying a slice with garlic herb butter or this bread dipping oil at dinner.

Sliced French baguette on cutting board.

More bread recipes include this Dutch oven bread, easy breadsticks or artisan bread.

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Sliced french baguette on cutting board.

Easy French Baguette Recipe

4.88 from 8 votes
Recipe by: Jamielyn Nye
Prep Time: 1 hour 10 minutes
Cook Time: 20 minutes
Resting time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 32
This crusty French baguette recipe is quick and easy to make at home! It's perfect for beginners and results in a baguette with a soft and fluffy interior and golden crust.
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Ingredients 

  • 1 ¼ cups warm water (about 105°F)
  • 1 Tablespoon active dry yeast
  • 2 teaspoons granulated sugar , or honey
  • 3 cups (390 g) all-purpose flour , spoon and level
  • 2 teaspoons table salt or fine sea salt
  • butter , for serving

Instructions

  • Activate yeast. In a small bowl, combine 1 1/4 cups warm water, 1 Tablespoon active yeast and 2 teaspoons sugar or honey. Let sit for 5 minutes, or until it has began to foam.
  • Make dough. Place 2 cups of flour into a large mixing bowl with the salt. Stir in the yeast mixture and begin to knead by hand or using a dough hook and stand mixer. Add 1/2 cup of the remaining flour at a time until the dough is smooth but not sticky.
  • Preheat the oven to 450°F. Line a baking sheet with parchment paper. Turn the dough onto a floured surface and divide it in half. Roll one half into a 6×12" rectangle. Starting from the long side, roll the dough into a cylinder. Shape each half into a baguette, about 12 inches long.
  • Shape dough and rise. Turn both ends in and pinch the seams closed. Round the edges and place onto a baking sheet. Repeat with the second dough ball. Make three diagonal cuts across the top of each loaf. Cover loves lightly with a towel. Let rise for 20-30 minutes.
  • Bake for 15-18 minutes or until the tops are golden brown. When you knock on it, it should sound hollow. If it's browning too fast, lightly cover with foil.
  • Remove from the oven and brush the top with melted butter if desired. Slice and enjoy! :)

Last step: Please leave a comment and rating after you make the recipe.

Notes

Crispy crust: I prefer a soft crust, but for a crispier/shinier crust, brush 1 egg white (whisked) with a teaspoon of water before baking French baguette You can also cook a few minutes longer. 
Storing: This bread stores best in a brown paper bag on the counter. 
Freezer instructions: Allow to cool and then place in a large zip top bag to freeze (preferably before slicing). Remove all the air from the bag and then freeze up to 3 months. Thaw overnight on the counter. Reheat in the oven at 300°F for 5 minutes.

Nutrition

Calories: 82kcal, Carbohydrates: 17g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 146mg, Potassium: 25mg, Fiber: 1g, Sugar: 1g, Vitamin C: 1mg, Calcium: 4mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

Can I use instant yeast?

Yes, you can use instant or rapid-rise yeast, but I prefer active dry yeast for this recipe. Instant yeast can cause the dough to rise too quickly, which sometimes leads to over proofing and less flavor development.

Why is my baguette flat?

There are a few possible reasons. Your yeast may not have been fresh, or the water may have been too hot and killed it. The dough could also have overproofed or been too sticky to hold its shape. Make sure your yeast is active, your dough feels soft but not tacky, and that you follow the rise times closely.

How do you keep a French baguette fresh?

This crusty baguette tastes best fresh from the oven, but you can store it for 2–3 days at room temperature in a brown paper bag. If it loses some of its crispness, pop it in a warm oven for a few minutes to revive the crust. Leftover bread is also perfect for making homemade croutons or breadcrumbs.

How to freeze a fresh homemade baguette?

For best results, freeze the whole loaf before slicing. Once the bread is completely cooled, place it in a freezer-safe bag, remove as much air as possible, and seal. Freeze for up to 3 months. When ready to enjoy, thaw overnight at room temperature, then reheat in a 300°F oven for about 5 minutes to refresh the crust.