Ingredients
Here’s everything you’ll need to make these quick, no-yeast baguettes.
For the Dough
- 3 cups (360 g) all-purpose flour — Provides the main structure for the baguettes while keeping the interior relatively tender.
- 1 tbsp baking powder — Provides most of the lift without requiring yeast or fermentation.
- ½ tsp baking soda — Works particularly well with the acidity in Greek yogurt and provides additional leavening.
- 1 tsp fine sea salt — Seasons the dough and prevents the bread from tasting flat.
- 1½ cups (360 g) plain Greek yogurt — Provides moisture, richness, acidity, and tenderness while helping bind the dough together.
- 1 tbsp extra-virgin olive oil — Adds moisture and subtle richness to the quick dough.
For the Top
- 1 tbsp olive oil or melted butter — Helps the exterior develop additional flavor and golden color.
- Flaky sea salt, optional — Adds a lightly crunchy, salty finish.
- Sesame seeds, optional — Adds subtle nuttiness and texture to the tops.
Instructions
Because this is a quick bread rather than a traditional yeast baguette, the process moves quickly. Have your oven preheated before mixing the dough so the baguettes can be baked immediately after shaping.
Preheat your oven to 425°F (220°C).
Line a large baking sheet with parchment paper.
Unlike yeast dough, there’s no fermentation period to wait through, so you want the oven fully heated by the time you’ve finished shaping.
Add the all-purpose flour, baking powder, baking soda, and fine sea salt to a large mixing bowl.
Whisk thoroughly until everything is evenly distributed.
Even distribution is especially important for the leavening ingredients so the baguettes rise consistently.
Add the plain Greek yogurt and extra-virgin olive oil to the dry ingredients.
Begin mixing with a sturdy spoon.
As the mixture becomes thicker and shaggy, use your hands to gently bring the dough together.
The finished dough should feel soft and slightly tacky while still being firm enough to shape.
Don’t immediately add more flour just because it feels slightly sticky.
Transfer the dough to a lightly floured work surface.
Gently fold the dough over itself several times for approximately 30–60 seconds.
You aren’t trying to knead this dough the way you would a traditional yeast bread.
The goal is simply to bring everything together into a cohesive dough.
Overworking can develop too much gluten and make the finished quick baguettes tougher rather than tender.
Divide the dough into 3 approximately equal portions for standard-sized quick baguettes.
For smaller individual or mini baguettes, divide it into 5–6 pieces instead.
Try to keep the portions similar in size so they bake at approximately the same rate.
Working with one portion at a time, gently roll and stretch the dough into a long loaf approximately 10–12 inches in length.
Slightly taper the ends to create a baguette-inspired shape.
Avoid pressing or rolling excessively.
Transfer each shaped baguette to the parchment-lined baking sheet, leaving enough space between them for expansion.
Using a very sharp knife, make approximately 3–4 shallow diagonal cuts across the top of each baguette.
Brush the surface lightly with olive oil or melted butter.
If desired, sprinkle with flaky sea salt, sesame seeds, or another favorite topping.
Place the baguettes into the preheated 425°F (220°C) oven.
Bake for approximately 20–25 minutes, or until the exterior is nicely golden and the centers are cooked through.
If they’re fully cooked but you’d like a deeper golden exterior, allow them to bake for another few minutes while watching closely.
Transfer the baked baguettes to a wire cooling rack.
Allow them to cool for approximately 10 minutes.
These quick baguettes are especially enjoyable served slightly warm, when the exterior is fresh and the center remains soft and tender.