These amazing vegan baguettes need just 4 ingredients and a few hours of time. So much better than store bought and perfect for your next meal.
I’ll be the first to admit we use baguettes a lot. But we also make bread a lot. So it was a no brainer to quickly and easily figure out how to make baguettes as our next bread recipes.
Bread does not have to be complicated, even recipes using yeast. We love when people, like yourself, have success with our bread recipes because we know that it’s just another step on the confidence ladder for you.
We think they pair perfectly with any of our pastas so check out our more than 25 amazing vegan pasta dish recipes.
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Frequently Asked Questions:
What is the best flour to use for vegan baguettes?
We prefer using bread flour for this vegan dough recipe; however, all purpose or wheat flour would also work.
Even a mix of half all-purpose and half whole wheat will work with this recipe.
We cannot currently recommend a gluten free flour or mix at this time.
Could I use vegan milk instead of water?
Yes. While you will get an amazing recipe using just water, if for some reason you would prefer to use a vegan milk you could. Use an unflavored, unsweetened version. But honestly, just stick with the water.
What type of yeast are you using?
We are using instant yeast. You can use active dry yeast but note that it will take longer to proof so you need to make sure that you aren’t moving on until your dough has doubled in size.
Can I make this oil free?
Yes, in fact, the recipe itself is written to be oil free. So no need to make any changes here.
Can I prep these vegan baguettes ahead?
Yes! You sure can! And you have a few options.
Once you have your dough and your bowl is covered, you can place the bowl in the fridge up to 2 days before you plan to use it.
Just make the recipe as written, cover and place in fridge until ready to use.
The second option is to make the entire recipe and then you can store in an air tight container for up to 3 days. Just warm to eat.
Can I freeze this vegan baguette recipe?
Yes! And again you have options.
Make the recipe all the way through rising. Then, once it has doubled in size, you can place in a ziplock bag and place in the freezer for up to 3 months. To use, let set in the fridge overnight until thawed.
The second option is to make the entire recipe and then you can store in a freezer safe bag or container for up to 3 months. Thaw out overnight then heat. We do recommend for this method that you wrap them in foil first before placing in a freezer safe bag or container.
Is this vegan dough Top 8 Allergen Free?
Unfortunately, at the time, we cannot recommend using a gluten free flour with this recipe.
Otherwise, it’s Top 7 free.
How do you score bread?
The easiest way is to use a lame. A lame is a double-sided blade that is used to slice or slash the tops of bread before being placed into the oven to bake.
We need to score the bread to create a weak point since the dough will rise rapidly when placed into contact with the high heat of the oven. We are basically tell the dough where to crack open and not allowing it to happen on its own.
You just need to do 3-5 long, single lined slashes from left to right. We do prefer to use a lame, but if you don’t have one a pairing knife or sharp kitchen scissors can be used as well.
How can I use vegan baguettes?
Baguettes are great to serve with pasta and soups, so you can totally use it as a side for any of your favorite soups and pastas.
Don’t have a favorite? Don’t worry, we got you covered!
Also, you can use it as a hoagie or sub roll. To do this, one you have them made, then you can slice in halves, thirds, or fourths, depending on how long you want your rolls. We love using this recipe to make our vegan chopped cheese sandwich.
What other vegan dough recipes should I try?
The possibilities are really endless for but here’s a few of our favorite vegan dough recipes:
- Easy Vegan Soft Pretzel Bites
- Walnut Meat Skillet Pizza
- Vegan Chimichurri Monkey Bread
- Easy Vegan Garlic Knots
- Vegan Artisan Bread
- Easy Vegan Bread Loaf
- Vegan Focaccia
- Vegan Naan
Pin these Vegan Baguettes for later!
- In a large bowl, whisk together 5 1/2 cups flour, yeast, and salt.
- Add in the water. Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball. Knead until smooth but do not over knead. *Can also do this in a stand mixer.
- Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl.
- Cover with a towel or plastic wrap and let sit for 90 minutes in a warm, draft free place until doubled.
- Once doubled, punch down and divide into 4 even pieces (we use a scale to measure). Roll each piece into a ball. Cover the pieces with a towel and let rest for 15 minutes.
- Take one piece and push it out into a flat circle. Take the right side and fold over to the middle of the circle, pinch together the piece you folded the the dough it's now touching. Then take the now right side and fold it all the way over to the left. Pinch the ends together.
- Roll out into a 15-16 inch log. Place on a parchment lined and lightly floured baking sheet and repeat with remaining pieces.
- Let that rise for another 60-90 minutes or until doubled. 15 minutes until the timer is done, preheat the oven to 450 degrees F
- Score the bread with a lame or pairing knife (see notes in post above). Bake about 25-30 mins until done and golden brown.
- Remove from oven and serve as desired.
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!