In a small bowl, combine 1 cup of warm water (110°F/43°C) with 1 tablespoon of sugar and 2 teaspoons of active dry yeast. Stir and let it sit for 5-10 minutes until foamy.

In a large mixing bowl, whisk together 3 cups of all-purpose flour and 1 teaspoon of fine sea salt. Make a well in the center and pour in the yeast mixture and 2 tablespoons of olive oil. Stir until a shaggy dough forms.

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

Place the kneaded dough in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour until doubled.

Punch the dough down, turn it out onto a floured surface, and divide it into 4 to 6 pieces. Shape each piece into a mini baguette.

Cover the shaped baguettes with a towel and let them rise for another 30 minutes. Preheat your oven to 425°F (220°C).

Beat 1 egg and brush it on the tops of the baguettes. Score them with a knife.

Place the baking sheet in the oven and pour boiling water into a shallow pan at the bottom to create steam. Bake for 15-18 minutes until golden brown.

Remove the baguettes and let them cool on a rack for 10-15 minutes before serving.