Combine warm water, sugar, and active dry yeast in a small bowl. Allow to rest for 5-10 minutes until frothy.

In a large bowl, whisk together flour and fine sea salt. Pour in the frothy yeast mixture and olive oil, stirring until shaggy.

Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour.

Punch down the dough and divide into 4-6 equal pieces. Shape into 6-inch baguettes and place on a baking sheet.

Cover the baguettes and let puff up for 30 minutes while preheating the oven to 425°F.

Brush baguettes with beaten egg wash and create slashes on top.

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

Transfer baked baguettes to a wire rack and cool for 10-15 minutes before slicing.