Combine warm water, sugar, and active dry yeast in a small bowl. Stir and let sit for 5-10 minutes until frothy.

In a large mixing bowl, whisk together the all-purpose flour and salt. Create a well and pour in the yeast mixture and olive oil. Stir until a shaggy dough forms.

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

Shape the kneaded dough into a ball and place it in a greased bowl. Cover and let rise for about 1 hour until doubled in size.

Punch down the risen dough, divide into 4-6 pieces, and shape each into a 6-inch baguette. Place on a parchment-lined baking sheet.

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

Brush the tops with egg wash and score with a knife. Place a pan of hot water in the oven.

Bake for 15-18 minutes until golden brown and hollow-sounding when tapped.

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