If you’ve ever been enchanted by the aroma of freshly baked bread, these mini baguettes with garlic herb infusion are about to become your new obsession. They’re crusty on the outside, soft and fluffy inside, and packed with bold garlic and herb flavors that elevate every bite. Whether you’re serving them as a standalone treat, slicing them up for baguette appetizers, or loading them with fillings for French baguette sandwich creations, this recipe is a total game-changer. Think of it as your easy French baguette recipe with a gourmet twist—perfect for those who love baking but want something with flair.
Mini Baguettes with Garlic Herb Infusion
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Rising Time 1 hour hr 15 minutes mins
Total Time 2 hours hrs
Course Appetizer, Side Dish
Cuisine French
Servings 6 mini baguettes
Mixing bowls A large bowl for mixing the dough and a smaller one for activating the yeast.
Wooden spoon or dough hook mixer A wooden spoon works well for hand mixing, but a stand mixer with a dough hook is ideal for less mess and less muscle.
Baking Sheet or Baguette Tray If you have a perforated baguette tray, even better! Otherwise, a standard baking sheet with parchment paper will work.
Kitchen towel or plastic wrap To cover the dough during rising.
Pastry Brush For brushing butter or oil.
Cooling rack Essential to keep the crust crisp after baking.
Sharp knife or lame For scoring the baguettes before baking.
For the Dough
- 3 ½ cups 440g all-purpose flour (plus extra for dusting)
- 1 ½ tsp salt
- 1 tbsp sugar
- 2 ¼ tsp active dry yeast one standard packet
- 1 ¼ cups warm water 110°F or 45°C
- 1 tbsp olive oil
For the Garlic Herb Infusion
- 4 cloves garlic minced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried basil
- ½ tsp salt
Optional: 1 tsp finely chopped fresh rosemary for a stronger herbal note
For Finishing
- Sea salt flakes for topping
- Extra olive oil or melted butter for brushing
Activate the Yeast
In a small bowl, dissolve sugar in warm water. Sprinkle the yeast over the water and let it sit for about 5–10 minutes, until it becomes frothy. This means your yeast is active and ready to go.
Make the Dough
In a large mixing bowl, combine the flour and salt. Add in the yeast mixture and olive oil. Stir until a shaggy dough forms. If you're using a stand mixer, knead with the dough hook on medium speed for about 6 minutes. For hand kneading, turn the dough out onto a floured surface and knead for 8–10 minutes until it becomes smooth and elastic.
First Rise
Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for about 60 minutes, or until doubled in size.
Prepare Garlic Herb Infusion
While the dough rises, melt butter and olive oil in a small saucepan over low heat. Add minced garlic and cook for 1–2 minutes until fragrant (but not browned). Stir in the dried herbs and salt. Let the mixture cool slightly. You’ll brush this over the dough before baking and after for that signature infused flavor.
Shape the Mini Baguettes
After the first rise, punch down the dough and divide it into six equal pieces. Shape each piece into a mini baguette: flatten into a rectangle, fold the long sides inward, then roll into a cylinder, pinching the seam to seal.
Place the baguettes seam-side down on a parchment-lined baking sheet. Use a sharp knife or lame to make a few diagonal slashes on the tops—this helps with expansion during baking and adds that authentic look.
Second Rise
Cover the shaped dough and let it rise for another 30 minutes.
Preheat and Brush
Preheat your oven to 425°F (220°C). Just before placing the baguettes in the oven, lightly brush each with the garlic herb infusion.
Bake
Bake the mini baguettes for 15–18 minutes, or until golden brown. For a crispier crust, place a small oven-safe bowl of water on the bottom rack to create steam during baking.
Finish with Flavor
Once out of the oven, immediately brush the tops with the remaining garlic herb mixture. Sprinkle with a few sea salt flakes for that gourmet touch. Let cool on a wire rack.
Pairings
These mini baguettes are wildly versatile. Serve them warm alongside soups like tomato basil or French onion for a cozy comfort meal. Use them as the base for baguette sandwich recipes—try slicing one open and stuffing it with creamy goat cheese, roasted peppers, and arugula for a fancy French baguette sandwich that hits all the right notes. They also make excellent vehicles for baguette appetizers: slice thinly and top with whipped feta, honey, and crushed walnuts.
For breakfast, consider one of the more unexpected baguette breakfast ideas—split one open, add scrambled eggs, crisp bacon, and avocado slices for a morning sandwich worth waking up for. You could even hollow them out slightly to make a stuffed baguette with spinach and cheese, baked for a brunch-style hit.
And don’t underestimate how amazing these are with a good olive tapenade or artichoke dip. Perfect for snacking or sharing.
FAQs
1. Can I use bread flour instead of all-purpose flour?
Yes, bread flour gives a chewier texture and a slightly better rise. If you have it, go for it, but all-purpose works just fine.
2. What kind of garlic should I use?
Fresh garlic cloves are best for the infusion. Pre-minced garlic from a jar works in a pinch but may have a milder flavor.
3. Can I make the dough ahead of time?
Absolutely. After the first rise, shape the baguettes and refrigerate them overnight. Let them sit at room temp for 30 minutes before baking.
4. How do I store leftovers?
Keep cooled baguettes in a paper bag at room temperature for up to two days. For longer storage, freeze them wrapped in foil and reheat at 350°F for 8–10 minutes.
5. Can I scale this recipe for a larger crowd?
Yes, just double the ingredient amounts. It’s a great idea for parties, especially when you're planning a spread with different baguette sandwich ideas or multiple baguette appetizer options.
