To the bowl of a stand mixer fitted with the dough hook, or to a bowl, add flour, yeast, sugar, water, and salt. Mix to combine. Add the olive oil and mix on medium speed for 10 minutes.

Cover the dough and let rise for 1 hour.

Divide the dough into 10 (if you want to be precise each ball will weigh around 100 gram each). Roll each piece into a ball and let rest 10 minutes.

Press or roll each ball out into a disc, and roll the disc up tightly into a stick shape.

To finish: whet a paper towel with water and wring it out, then lay flat- or use a clean dish towel spritzed with water to make it very damp.

To a baking pan, add the sesame seeds, salt and sugar and mix well.

Roll each bagel stick onto the wet towel so it is fully whetted, and then roll in the seed mixture. The moisture will make the topping stick well.

Place finished baguettes on a baking tray fitted with parchment paper. Let rest for a final 15 minutes.

Preheat the oven to 390f/200c.

Bake 20 minutes, till golden.

To freeze- freeze while still warm in a ziplock bag and place a paper towel inside to collect any excess moisture. Get out as much air as possible. I like to freeze any baguettes i won't be eating the same day and take them out of the freezer as i need during the week to maintain freshness.