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:

  Share this Post:

Panlasang Pinoy Cookbook

Download a FREE copy of the Panlasang Pinoy eCookbook Volume 1.

Register now!

Enter your email address:


  1. hi poh i just want to ask something what if i dont have a fresh milk what i will use? pd po bang buttermilk na lang ang gamitin

  2. Janie says:

    I tried this recipe earlier tonight…it turned out very good. Thanks for sharing this recipe.

  3. camille says:

    hello po may request sana ako sana makapg post ka ng recipe ng deep fried donut… thanks

  4. I’m so happy to be able to bake pandesal, it is my dream really! i love pandesal. Thank you! PP keep posting videos ;)

  5. hi po..actually this is my first time to post a comment in your site but I’ve been an avid fan of yours. I’d like to request for a simple recipe of focaccia bread. I want it soft and tastes like pizza.. hehe..I actually have tried one here in the Bacolod City so I’m curious how it’s cooked. I will surely appreciate if you can show us how to cook it. Thanks in advance.

  6. cielo says:

    nung nasa elementary pa ako, may naalala ako na tinapay na gawa mismo sa paaralan namin, at binebenta sa mga estudyante sa halagang 20 centimos bawat isang nutri-bun.

  7. Janine says:

    Hello Po! I’d like to thank you for sharing your amazing recipe! My first time to bake pandesal, spanish bread and ensaymada and I even tried baking cheese bread…and the result was perfect, so yummy! My family and friends love it! Feels like nasa pinas pag kumain kmi nito. Credit to you Sir!

  8. hi po, we dont havve a rapid rise yeast here, but we have a different kind of yeast just wanna know the exact measurement for the yeast. thanks po. looking forward for your reply, thanks once again.

  9. jude gamboa says:

    hello! To Panlasang Pinoy, im here in middle east, ask ko lang kung ano b un bread flour? Kc ang nki2ta ko lang s groceries are self raising flour,wheat,and all purpose flour..pls help me naman..

  10. Jelly Macandog says:

    your rapid rise yeast is instant yeast? how much is 1 pouch, please specify the unit of measure. thank you.

  11. Jelly Macandog says:

    Thank you so much! Panlasang has helped me a lot in my cooking lessons. I recommended your site to the teachers in my department. They love it.

  12. laking tulong sa akin ang panlasang pinoy na web site…marami ako natutunan about cooking…thanks a lot talaga…God bless and more power…

  13. pano po gumawa ng monay?

  14. Halley says:

    Thank you po sa recipe, tuwang-tuwa ang husband ko everytime gagawa ako nito kasi feeling nya nasa Pilipinas sya lalo na pag bagong bake ang pandesal. Ise-share ko sa iba kong friends ang site na ito.

  15. Rachel says:

    hope you can also post a recipe for monay, yung tasty bread natin na semi-circle ang slices. here in the u.s., its taste is similar to the potato bread, but i’m really hoping i could make my own :)

  16. Hello po just wanna ask, i dont have any damp cloth here can i use softer tissue to cover the dough for a while?? hope that will work thank u. im planning to cook pandesal on weekends thank u Kuya

  17. Dennis alcantara says:

    where can I buy the cookbook?

  18. Lourdes says:

    Hi. I made the recipe exactly, but the dough did not rise as it should have. What do you mean by “Knead until the texture is fine.” Also, how long did you wait for the yeast and the sugar/milk to activate?

    • PandesalCritic says:

      Make sure that the yeast/milk have “foamed” bago mo sya gamitin. Another tip is to make sure that the sugar has completely dissolved into the liquid (water or milk) before adding the yeast. The yeast will feed on the sugar and will ‘proof’ (or foam). Dapat tama lang ang temperature ng liquid before adding the yeast. If liquid is too hot, it will kill the yeast. Hope that helps.

  19. lito r.garcia says:

    if i can only have my own oven and food processor, sigurado may bakeshop na ko

  20. analyn says:

    kuya thank you very much sa lahat ng mga recipe dito sa web site mo, I do really appreciated, lalo na ang pandesal mo its really good all my friends love it thank you ulit.

  21. Winnie says:

    I made Pandesal yesterday and it comes out very good .. my husband love it,,Thank you very much..And Merry Christmas and happy New Year.

  22. meron me plain flour dito sa kitchen ko..ok po ba yun? what’s the difference? tnx!

  23. Ip Cruz says:

    great pandesal, family loves it, they say it taste better than what the local Filipino store is selling, looks as if I have to do this on a regular basis. Thanks you for letting my kids think that I am a great baker . . . .

  24. Ip Cruz says:

    Pandesal came out perfect!!! my sons say it taste better than what the local Filipino store is baking . . . thanks a lot . . now I have to do this more often . . .

  25. bigyan nyo po ako recipe na mura lng po capital at madaling gawin….i need ur reply .


  27. junet says:

    Thanks for sharing this recipe, a bit too sweet for pandesal but it was nice, I halved the sugar required the second time I made it and it was perfect.

  28. roselle says:

    ganyan din po ang nangyari sa dough ko ang ginawa ko po habang knead ko yung dough binubudbudan ko ulit sya ng arina unti unti lang po ang pag bud bod pag d na sticky ang dough mo its means na oks na.kasi pag marami kang nilagany na arina titigay ang pandesal mo

  29. I tried this pandesal using wheat flour…because that’s what available at home…it taste really Great and made me miss home…thanks for this

  30. benben says:

    was just wonderin if the the pandesal would taste different if i use all purpose flour and no added bread flour?