In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy.

In a large bowl, whisk together the flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.

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

Place the dough in a greased bowl. Cover with a towel and let rise in a warm place for 1 hour, or until doubled in size.

Punch down the dough and divide it into 4–6 equal pieces. Shape each into a mini baguette about 6 inches long. Place on a parchment-lined baking sheet.

Cover the shaped baguettes loosely and let them rise for 30 minutes. Meanwhile, preheat the oven to 425°F (220°C).

If using, beat the egg with 1 tablespoon of water and brush it over the baguettes. Use a sharp knife to score each loaf with 2–3 diagonal slashes.

Place a pan of hot water on the lower oven rack (for steam). Bake the baguettes for 15–18 minutes until golden brown and crisp.

Cool on a wire rack before serving. This allows the crust to firm up perfectly.