Activate the yeast by combining warm water, sugar, and active dry yeast in a small bowl; allow to sit until frothy.

Make the dough by whisking flour and salt, creating a well, and adding the yeast mixture and olive oil.

Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.

Let the dough rise in a greased bowl covered for about 1 hour until doubled in size.

Shape the risen dough into 4–6 mini baguettes and place on a baking sheet.

Cover the shaped baguettes and let them rise for another 30 minutes.

Brush the tops with egg wash and score with a knife.

Bake in a preheated oven at 425°F (220°C) for 15–18 minutes until golden brown.

Cool on a wire rack before slicing and serve warm.