In a mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy.

Add flour and salt to the yeast mixture. Mix until a dough forms.

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

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

Preheat the oven to 425°F (220°C) and place a baking sheet in the oven to heat.

Punch down the risen dough and divide it into 4 equal pieces.

Shape each piece into a mini baguette (about 8 inches long) and place them on a cornmeal-dusted baking sheet.

Cover with a towel and let them rise for another 30 minutes.

Using a sharp knife, make a few diagonal slashes on top of each baguette.

Mist the baguettes with water and place them in the preheated oven.

Bake for 20-25 minutes until golden brown and crusty.

Remove from the oven and let cool on a wire rack before serving.