Butter Baguette & Sea Salt Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C) and sugar. Sprinkle the active dry yeast over the surface, stir gently, and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, whisk together the flour and fine sea salt. Make a well in the center, pour in the foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook on medium-low for 6–8 minutes). The dough should be slightly tacky but not sticky; add flour by tablespoonfuls only if necessary.

First rise

Lightly oil a clean bowl, place the dough inside, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1–1.5 hours.

Shape baguettes

Gently deflate the dough and divide it into two equal pieces. On a lightly floured surface, flatten each piece into a rectangle, then fold the long edges toward the center and roll into a tight cylinder about 14–16 inches long. Taper the ends slightly. Place shaped loaves seam-side down on a parchment-lined baking sheet or baguette pan.

Second rise

Cover the loaves loosely with oiled plastic wrap or a lightly damp towel and let rise 30–45 minutes until puffy but not doubled.

Preheat oven and prepare wash

Preheat oven to 460°F (240°C). Place an empty metal baking tray on the bottom rack (to create steam). In a small bowl, whisk the egg with 1 tablespoon cold water to make an egg wash.

Score and bake

Just before baking, gently brush the loaves with egg wash for a golden crust. Using a sharp lame or razor blade, make 3–4 diagonal slashes about 1/4-inch deep along each loaf. Pour 1 cup hot water into the preheated empty tray to produce steam and quickly close the oven door. Bake on the middle rack for 18–22 minutes, rotating halfway, until deep golden brown and internal temperature reaches ~200°F (93°C).

Cool

Remove baguettes from the oven and transfer to a wire rack. Let cool at least 15 minutes before slicing so the crumb sets.

While the baguettes are rising or baking, prepare the butter. In a small bowl, mash the softened unsalted butter with a fork until smooth. Stir in 3 teaspoons fine sea salt, freshly ground black pepper, and chopped fresh parsley if using. Taste and adjust salt/pepper to preference. Keep the butter at room temperature so it is easily spreadable.

When the baguette has cooled slightly (still warm but not hot), slice on the diagonal into 1/2–3/4-inch thick pieces. Spread a generous amount of the seasoned butter onto each slice. Sprinkle each buttered slice lightly with coarse sea salt for crunch and an extra burst of saline flavor. Serve immediately.