This easy no-knead vegan baguette recipe is made with just 4 ingredients in less than 3 hours! This crunchy French baguette turns soups, salads, and pasta dishes into a special meal.

The ends of 4 vegan baguettes on a gray and white tea towel.

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Why make this recipe

With the price of bread rising, I just can’t seem to justify buying it anymore. I started testing bread recipes and found this to be the quickest, easiest, and best-tasting bread ever!

This fresh-baked bread is sure to impress your friends and family, is easy enough to make every day, and delicious enough to serve at a fancy dinner party.

With just a few simple ingredients and a little time, you can have freshly baked French bread without the added dough conditioners and preservatives that you don’t want.

Ingredients and substitutions

  • Warm Water – to activate the yeast and hydrate the bread. You want lukewarm water (100-110°F). It will feel warm to the touch, but not burn you when you touch it.
  • Quick-Rise Yeast – instant yeast makes the dough rise faster. (You will need 1 packet or 2 1/4 teaspoons.) You can also use dry active yeast, just be sure to let it sit in the warm water and sugar for 5-10 minutes to activate before adding the flour. It may also need another 1/2 hour of rise time if it has not doubled in size after 2 hours.
  • Sea Salt – or any other salt that you wish to use.
  • Vegan Sugar – any organic cane sugar or agave nectar will work well. You can also omit the sugar and let it rise for about 20-30 minutes longer.
  • All-Purpose Flour – unbleached all-purpose flour or bread flour works best. You can swap 1 cup of the flour for whole wheat flour, but it becomes too dense if you use only whole wheat flour. Do not use gluten-free flour.

Helpful tools

  • A large Mixing Bowl – to mix the dough and allow it to double in size.
  • A Cookie Sheet – to bake the baguettes on.
  • Parchment Paper – to line the cookie sheet.
Four loaves of easy no knead vegan baguettes on a tea towel.

How to make vegan baguettes

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Make the dough

Step 1 – In a large mixing bowl, mix together the warm water, yeast, salt, and sugar. Let it sit for about 5 minutes until the yeast begins to activate and get bubbly.

Step 2 – Spoon measure 2 cups of flour, add it to the bowl, then mix with a rubber spatula until the flour has been absorbed. Add 2 more cups of flour and stir until you can no longer see any dry flour. Scrape the edges, and cover with a lid or plastic wrap.

Yeast activated in warm water with flour sprinkled on top to make French Baguettes.
Mix the warm water, yeast, salt, and sugar, then add flour.
Water, yeast, salt, sugar, and flour mixed into a dough to make vegan baguettes.
Add 4 cups of flour and mix until you have a wet sticky dough.

Step 3 – Set in a warm spot for 2 hours. At this point, it should have doubled in size.

Baguette dough covered while it rises.
Cover and put in a warm place to rise.
Baguette dough that has doubled in size.
After about 2 hours it will have doubled in size.

Form into baguettes

Step 4 – After at least 2 hours of rising, pre-heat your oven to 460°F (237° C). While your oven is heating, pour the dough on top of a heavily floured work surface, then sprinkle the top of the dough with more flour.

Step 5 – Using a large knife or a dough cutter, cut the dough in half and with floured hands form each half into a baguette shape.

Cutting baguette dough to form it into shape.
Using lots of flour, cut the dough into equal halves.
Twisting one of the baguettes and using a pastry cutter to move it to the cookie sheet.
Form it into baguette shapes and carefully transfer it to a cookie sheet.

Step 6 – Use a knife or dough cutter to loosen up the dough from the countertop, then hold each end of the baguette and twist in opposite directions once or twice until the baguette has an even twist throughout.

Step 7 – Use the dough cutter and your other hand, to quickly transfer the dough onto a parchment-lined cookie sheet. Reshape a little into an evenly sized baguette. (The dough is very soft at this point and is hard to pick up and move without needing some reshaping.

Bake the bread

Step 8 – Bake the baguettes at 460° F (237° C) for 25 minutes or until golden brown.

Step 9 – Allow to cool for about 15 minutes before cutting.

Two vegan baguettes on a cookie sheet lined with parchment paper before baking.
Place the baguette dough onto parchment paper and reshape into baguettes.
Two finished loaves of vegan baguettes on cookie sheet lined with parchment paper.
Bake for 25 minutes until golden brown.

Check out my olive bread recipe to see how to add kalamata olives to the baguettes!

Pro Tips

  • If omitting the sugar, allow an extra 1/2 hour for the dough to rise.
  • You can also use dry active yeast instead of instant yeast, just be sure to let it sit in the warm water and sugar for 5-10 minutes to activate before adding the flour. It may also need another 1/2 hour of rise time.
  • Allow the baguettes to cool for at least 10 minutes before cutting. If you can’t wait to eat it, break the bread with your hands instead of cutting it.
Two vegan French baguettes on a white tea towel.

What to serve with French baguettes

You must try this French bread with some of my homemade vegan butter or vegan garlic butter for the classic bread and butter-experience. I also love to use slices of this bread to scoop up butter beans with tomato and pesto or curried butter beans. It’s perfect to pair with vegan cheeses, almond Pâté, and sundried tomato spread too.

Of course, this bread also pairs great with any of my vegan soups or as a side with vegan pasta dishes.

Tomato pesto butter beans served in a shallow white bowl with toast on the side.
Vegan butter beans with tomato and pesto

Storage

Countertop: These baguettes can be kept on the countertop covered with a tea towel for up to 2 days. However, they are best when eaten fresh.

Freeze: You can freeze the baguettes wrapped in plastic for up to 3 months.

Vegan baguettes sliced on a cutting board with vegan butter on the slices.

More vegan breads

Vegan French Baguette recipe

Four vegan French Baguettes on a tea towel.
Diet
Nut Free Icon
Soy Free Icon
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5 from 5 rating

Easy No-Knead Vegan Baguette

Yield: 8
Prep: 10 minutes
Cook: 25 minutes
Resting time: 2 hours
Total: 2 hours 35 minutes
Author: Monica Davis
A quick and easy way to make a homemade vegan French baguette.
Print Leave a Review Pin Recipe

Ingredients

  • 2 cups warm water
  • 2 1/4 teaspoons instant yeast, or dry active yeast (1 packet)
  • 2 teaspoons salt
  • 1 teaspoon vegan sugar, (optional – if not using add 1/2 hour rise time.)
  • 4 cups all purpose flour, (about 500 grams) (plus extra for forming into shape)

Instructions
 

Make the dough

  • In a large mixing bowl, mix together the warm water, yeast, salt, and sugar. Let it sit for about 5 minutes until the yeast begins to activate and get bubbly.
  • Spoon measure 2 cups of flour, add it to the bowl and mix with a rubber spatula until the flour has been absorbed. Add 2 more cups of flour and stir until you can no longer see any dry flour. Scrape the edges, and cover with a lid or plastic wrap.
  • Set in a warm spot for 2 hours. At this point, it should have doubled in size.

Form into baguettes

  • After at least 2 hours of rising, pre-heat your oven to 460°F (237° C). While your oven is heating, pour the dough on top of a heavily floured work surface, then sprinkle the top of the dough with more flour.
  • Using a large knife or a dough cutter, cut the dough in half and with floured hands form each half into a baguette shape.
  • Use a knife or dough cutter to loosen up the dough from the countertop, then hold each end of the baguette and twist in opposite directions once or twice until the baguette has an even twist throughout.
  • Use the dough cutter and your other hand, to quickly transfer the dough onto a parchment-lined cookie sheet. Reshape a little into an evenly sized baguette. (The dough is very soft at this point and is hard to pick up and move without needing some reshaping.)

Bake the bread

  • Bake the baguettes at 460° F (237° C) for 25 minutes or until golden brown.
  • Allow to cool for about 15 minutes before cutting.

Notes

  • If omitting the sugar, allow an extra 1/2 hour for the dough to rise.
  • You can also use dry active yeast instead of instant yeast, just be sure to let it sit in the warm water and sugar for 5-10 minutes to activate before adding the flour. It may also need another 1/2 hour of rise time.
  • Allow the baguettes to cool for at least 10 minutes before cutting. If you can’t wait to eat it, break the bread with your hands instead of cutting it.
Serving: 0.25loaf, Calories: 235kcal, Carbohydrates: 10g, Protein: 46g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 0.2g, Sodium: 603mg, Potassium: 92mg, Fiber: 1g, Sugar: 0.5g, Vitamin C: 0.01mg, Calcium: 88mg, Iron: 3mg
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