Mix warm water, sugar, and active dry yeast in a bowl. Let it sit for 5-10 minutes until frothy.

In a separate bowl, whisk together flour and salt. Create a well, then pour in yeast mixture and olive oil. Stir until a shaggy dough forms.

Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic.

Place dough in a greased bowl, cover, and let rise in a warm area for 1 hour, or until doubled in size.

Gently punch down the dough, divide into 4-6 pieces, and shape into small baguettes.

Cover the shaped baguettes with a towel and let rise for 30 minutes while preheating the oven to 425°F (220°C).

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

Pour boiling water into a pan in the oven for steam, then bake baguettes for 15-18 minutes until golden brown.

Remove from oven and cool on a wire rack for at least 10-15 minutes before slicing.