Pandesal Recipe

Pandesal or Bread of Salt (which is also the title of a popular short story written by NVM Gonzales) is probably the most popular bread in the Philippines. Pandesal is the favorite “agahan or almusal” (breakfast food) of most Filipinos.

Pandesal can eaten plain or with filling. It is best to have it while freshly hot from the oven. Common fillings or palaman for pandesal are: Cheese pimiento, Cheez Whiz, a slice of cheese, coco jam, butter, and liver spread.


In the Philippines, most bake shops and bakeries sell Pandesal. Sometimes, this is sold in rolling stores (usually a honking bicycle with a big box on the back). When purchasing from a neighborhood bakery, be sure to be there before 8 in the morning because the supply runs out after that time.

Pandesal can also be eaten as it is. I like having pandesal along with hot coffee. I am one of those people who loves to dip it in hot black coffee. How do you eat pandesal?

Try this easy Pandesal recipe and let me know what you think.

Pandesal Recipe
Nutrition Information
  • Serves: 8
  • Serving size: 8
    Cuisine: Filipino Recipe
    Prep time: 
    Cook time: 
    Total time: 
    • 2 cups all purpose flour
    • 2 cups bread flour
    • ½ cup white sugar
    • 5 tbsp butter, melted
    • 1 tsp baking powder
    • 1¼ cup fresh milk, warm
    • 1 pouch rapid rise yeast
    • 1 tsp salt
    • 1 cup bread crumbs
    • 1 piece raw egg
    • 1 tbsp cooking oil
    1. Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully dissolved
    2. In the mixing bowl, combine the dry ingredients starting with the flour then the sugar, salt, and baking powder . Mix well by stirring
    3. Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients.
    4. In a flat surface, knead the dough until the texture becomes fine. For faster and easier kneading, you may use a Stand Mixer with dough hook.
    5. Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with damp cloth and let the dough rise for at least 1 hour
    6. Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer
    7. Roll each part until it forms a cylindrical shape
    8. Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)
    9. Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide gaps between dough as this will rise later on)
    10. Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise
    11. Pre-heat the oven at 375 degrees Fahrenheit for 10 minutes
    12. Put the tray with dough in the oven and bake for 15 minutes
    13. Turn off the oven and remove the freshly baked pandesal.
    14. Serve hot. Share and enjoy!


    Watch the cooking video:

    Thanks for sharing this post! I appreciate you.

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    1. Where can we get bread flour?

    2. homhalko says:

      1 pouch = 1/4 oz

    3. Kuya madaling sundan ang recipes mo,may bunos pang video… kaya walang palpak basta sundin lang kong anong measurements and how to prepare,feeling ko nasa pinas kami every morning,kasi mga kids lagi kanin sa umaga but now b4 go to bed…saying b4 goodnight…” mama pandesal wasurenaide ne”..meaning dont forget pandesal”thanks talaga!naway bigyan ka pa ng knowledge to share with us what u have in ur mind and heart,advance merry christmas to all,God bless.

    4. HI KUYA VAN.
      ask ko lang po wala kse bread flour dito sa lugar nmin so pede po ba puro all purpose n lng gamitin ko?

    5. Thanks Vanie.

    6. pwd bng kht wala ng baking powder? kc ang yeast dito at baking poder ay d same lang…

      • Kailangan natin ng baking powder. Hmmm, magkaiba ang yeast and baking powder brix. Malalaman mo naman yun from the label, paki double check po dun sa pinagbilhan mong store. Hope this helps.

    7. Good to know that. I’m glad to know na nag try ka mag experiment. I’ved been encouraging everyone to do the same para naman may bago tayong idea na matutunan. Have a good day!

    8. WE never get this variety here in Australia. Only the round soft kind. Thanks for this, I’ll be making it soon. Nothing beats home cooking right!?

    9. kuya,may tanong lng po bago ko ito gawin ngayon.ung bread flour na nabili ko kasi,with yeast na.ano gagawin ko ngaun?kailangan pba mag-add ng extra yeast or di na?pls let me knw,thank you!

      • Marie, is that the self rising flour? You can use that too and add the same yeast measurement. Di naman masyadong malayo ang difference nya compared to an ordinary bread flour.

    10. Walang anuman aleks. Glad you liked it.

    11. jokainen maali/paamaara jauhot (all purpose flour)

    12. I use shortening instead of oil so your pandesal will be soft and will stay soft for several days. I also use UNBLEACHED all purpose flour. Kuya, thank you for this website, it is so great to find all these recipes! The only bad thing is it made me homesick! :-). Keep up the great work! xoxoox

    13. ellaine says:

      kuya anong klaseng bread fluor ang ginamit niyo? at fluor? susubukan kong gawin. Thank you

    14. kuya kindly post naman kung pano gumawa ng monay

    15. Thank u for a recipe!now iknow how to cook.thanks u very much.mabuhay panlasang pinoy.say u again………………..

    16. i baked the pandesal yesterday and it was really good. we ate it with butter. my hubby, mom, daughter and i liked it very much. its easy to do :)

    17. I think in pouch there’s 7 grams so it’s like 1/4 ounces or 1.5 teaspoon, i just made some today of this pandesal and they are so good….

    18. i wanna try this recipe but may I please know the exact
      measurement of that yeast in a pouch. cause where i am right now i haven’t seen yeast in a pouch, they sell in in bulk or in jars or little cans. so please can i get the right amount of that ingredients.
      thank you!!!! mabuhay!!

    19. It’s possible na may kinalaman ang flour pero its just normal since di naman tayo pareho ng ginamit na ingredients. If that’s the case, you can just place additional flour until the texture is not so sticky (sticky texture is normal but if it is so sticky then this will apply). Please make sure na di sosobra yung flour dahil baka mahirapan ka sa pag knead at tumigas yung bread. Hope this helps.

    20. Thanks for this recipe. I’ll try this out today. I really miss eating pandesal and I’ve tried other recipes but yours has so many compliments. Lucky for me here in Oz we have all the ingredients. I would just like to know if the left over dough is suitable for freezing/refrigeration for later or do I need to use it all in one sitting?

      Thanks in advance


    21. chriscel, I would still suggest using bread flour if you cannot find all-purpose flour. The taste and texture might be different if you use other types of flour. The following (in my opinion) should NOT be used unless you want to make another variation: wheat flour, corn flour, peasemeal, rice flour, buck wheat, peanut flour, and rye flour.

    22. Ella, you can add a little flour in the mixing bowl or sprinkle more when kneading. It is normal to be little sticky at first until after kneading. Hope this helps.

    23. chriscel15 says:

      usually kasama ng mga flour section sa grocery ang yeast….pede ba n hindi all purpose flour?wala kc akong mabilhan…kahit sa pinoy store wala din…corn starch ang meron sila…huhuhu…pede b kahit anong flour?….tnx..

    24. hello po, i tired pero masyadong malagkit, how to neutralize it, do i need to add flour or milk :)

    25. rochelle says:

      can we use fresh yeast instead of rapid yeast? and is the butter salted or unsalted?

    26. wow! this recipe is a wish come true, its 12mn here in KL , we just saw the recipe 2 hrs ago and the pandesal is baking in our oven now, im pretty sure our pinoy officemates would be surprised and indulged eating a pandesal tomorrow morning :-)

      keep up the good work flooding your website with the great meals we’ve grown to enjoy. This is something we can really say, proudly pinoy!

    27. Gko, yung temperature ba ng milk di nakakapaso? May tendency kasi na mamatay ang yeast agad kapag sobrang init ng milk (since living organism ang yeast). Next time try mo uli pero make sure na di nakakapaso ang temp ng milk. You may also add more time para bumula ang yeast. Hope this helps.

    28. inday, make sure na warm yung water at di nakakapaso before you put-in the yeast. Give it ample time to activate (about 10 minutes or more)

    29. inday upay says:

      hi kuya, pano po ba ang technique ng paggawa ng yeast? kasi palagi po akong palpak eh…hindi siya bumubula so i have to repeat several times…

      • make sure the milk isn’t too hot or cold. if you have a candy thermometer use it, 100 degrees fahrenheit is the ideal temperature for the yeast. u have to make sure too that your yeast is not expired or the yeast has been stocked in your cabinet for so long. hope that helps.. =)

    30. Sharmayne says:

      im going to try this!!!!!!!!!!!!!

    31. You are welcome Lanie, we are always working hand-in-hand to provide you with more interesting recipes.

    32. fhaye, kailangan natin ng yeast para umalsa yung pandesal. There is no alternative for yeast in Pandesal that I know of. Though buttermilk is sometimes used as an alternative for other breads, di ko pa nasusubukan ito sa pandesal kaya di ko marecommend sayo.

    33. Hi digna, its 2 1/4 tsp yeast.

    34. Hi Fhaye,

      We were able to buy yeast in Mercato Grocery (inside the Pavilion Mall).

      Hope this helps.

      Ciao, Noemi

    35. Hi Noemi,

      Thanks for the info.,

      terimakasi :) fhaye

    36. walang anuman! patikim din kame kapag nakapag-bake ka na :-)

    37. Shey, di aalsa yung dough and this will make the bread real hard after baking.

    38. kuya fresh yeast lang meron dito,,, 25 grams ang isa.. so ilang grams ang illgy q????

    39. brix, makakabili ka ng rapid rise yeast dito sa Italy. Panangeli Mastro Fornaio ang pangalan, mabibili mo sa grocery kasama ng mga ingredients for baking, ginagamit siya to make piadina, focaccia o pizza. hope this helps.

    40. hello, sheila thank you for telling that Panangeli Mastro Fornaio is the equivalent rapid rise yeast here in italy. I just made my pandesal and it reminds of pugon in the P.I, real good! :D thanks a lot to PP too. Keep posting videos and we are always waiting. ;)