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Pandesal Recipe

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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_

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, CheezWhiz, 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.


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5 from 3 votes

Pandesal

Cuisine Filipino Recipe
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings 8
Author Vanjo Merano

Ingredients

  • 2 cups all purpose flour
  • 2 cups bread flour
  • 1/2 cup white sugar
  • 5 tbsp butter melted
  • 1 tsp baking powder
  • 1 1/4 cup fresh milk warm
  • 1 pouch rapid rise yeast
  • 1 tsp salt
  • 1 cup bread crumbs
  • 1 piece raw egg
  • 1 tbsp cooking oil

Instructions

  • Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully dissolved
  • In the mixing bowl, combine the dry ingredients starting with the flour then the sugar, salt, and baking powder . Mix well by stirring
  • 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.
  • 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.
  • 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
  • Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer
  • Roll each part until it forms a cylindrical shape
  • Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)
  • 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)
  • Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise
  • Pre-heat the oven at 375 degrees Fahrenheit for 10 minutes
  • Put the tray with dough in the oven and bake for 15 minutes
  • Turn off the oven and remove the freshly baked pandesal.
  • Serve hot. Share and enjoy!

Nutrition

Serving: 8g

Watch How to Make Pandesal


Reader Interactions

Comments

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

  3. 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!

  6. 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.

  7. 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.

  8. 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

    Josh

  9. 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!!

  10. 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….

  11. 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 🙂

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

  13. 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

  14. 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.

    • We’ll yeah but I won’t use that as a tagline though for legal purposes 😉 You know what I mean 🙂

  16. 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!

  18. 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.. =)

  21. Mary, the unit of measure that I’m using is Fahrenheit. I’m not sure if your oven is in Celsius. If that’s the case then you just need to set it to 190 degrees Celsius.

  22. I was wondering about the sugar. it’s say 1/2 cup. But in the recipe it says to add sugar with the yeast and another step says to add sugar with the dry ingredients. How much sugar do we use? I’m confused. thanks.

    • In step 1 (combine yeast and sugar etc), you need to scoop about a tablespoon of sugar (this will come from the 1/2 cup of sugar that was stated in the ingredient list) and combine it to the yeast and milk .

      In step 2, you need to add the remaining sugar ( this is still the same sugar less a tablespoon since you already used it in the first step).

      To summarize, you just need 1/2 cup sugar for both steps. Hope this helps.

  24. Jho, bread flour is a special type of flour best used in making bread (as the name connotes). You may always use all-purpose flour though may mapapansin kalang na small difference sa texture but its tolerable.

  26. chie, what the breadmaker does is mix and knead the dough so that you wont do it manually. Use the bread maker for steps 2, 3 and 4 only. Please note that step 1 needs to be done as it is since we are trying to activate the yeast. Hope this helps.

  27. You may use active dry yeast April though it does not react right away compared to the other. Bubbles might be produced a little longer when added to warm milk. Make sure that the mixture is bubbly enough before moving on.

  28. Bread Flour is not available here, but what I see in the shelf is “Pastry Flour”, can we use this as a substitute to Bread Flour?

    • you can use strong white flour as what i use here in u.k. thanks from Edgar

  30. Hi kuya. Just wanted to thank you for this recipe. I made this the yesterday at 5 am in the morning and it came out really good! The only difference was I just used all purpose flour 4 cups. Thank you kuya for this awesome recipe. I love your site and I really enjoy cooking food so the recipes help me a great deal.

  32. Hi, Panlasang Pinoy thank you so very much for all the recipe. its 10:08 p.m here in Washington State Im making Pandesal its really really good I alread ate two. Thank you.

  34. hi. i just wanted to tell you how much i loved ur pandesal recipe. i just made them and it is now 11:32pm and i’m having freshly baked pandesal. YUM! thanx a bunch. my next attempt will be the siopao recipe =)

  36. Hi ikabod, I covered it with cheese cloth to maintain the temperature. No need to spray the bowl with oil, just follow everything in the recipe and video and you are good to go. Hope this helps.

  38. im using my breadmaker to prepare the dough to avoid the hassle i hope this help.

  39. Thanks to Panlasang Pinoy I can now cook Pinoy food in touch of a keyboard, very proud and confident to share it with my Family and Friends.

  40. Hello I am in Australia and use metric, is your tablespoon measure = to 20ml ?

    and I cup of flour is 125 gram?

    I made some yesterday and my mix was too runny and I had to adjust but still turned out Yum.

    Thanks

  41. the baking demo is very exciting to see. I have one question po. Can i use coupon bond in lining my baking tray instead of wax paper since I don’t have it at home. thanks po.

  43. Thank you for this recipe. I enjoy watching your step by step video. Hope you could feature how to make Special Bibingka made of Rice flour/galapong with cheese and salted eggs toppings (yung pag Christmas lang natitikman). God Bless you!

    Dimples of Baguio City

  44. all purpose flour and bread flour are the same. I’m confuse about this.Thanks

    • Emma, they are different. Bread flour has high gluten content compared to all purpose flour. It also contains small amounts of barley flour which helps the yeast and adds elasticity to the dough.

  45. Hi Panlasang Pinoy!

    I am sooo glad I came across your site. I tried my first batch and it turned out so perfect, I thought I bought the pandesal from our corner bakery in the Phils! =) Needless to say, my family are soo impressed, because cooking nor baking was never my forte. A lot of people been asking for the recipe, I have directed them to your wonderful site.

    Thanks again for sharing your knowledge. Mabuhay ka! =)

  46. just wanna say that ur recipes r easy to understand,d ingredients r not that complicated…i juz made a pandesal and d result was satisfying..thanks a lot!!!

  47. Thanks for the pandesal recipe it is really good. esp my husband is impressed. Thanks and more power to you. God Bless

  49. Hi!
    I made pandesal with another recipe and it tasted liked monay instead…haha I tried this recipe and it turned out great! Everyone loved them and it tasted like pandesal! Thanks!

  50. thanks for the recipe, i miss our pinoy pandesal so im excited to try this,kaya lang mine was sticky, as of now im waiting for it to rise, so i’ll check it in an hour…as i watched the video, your dough is beautiful…hmmm, what went wrong with mine, did i add too much milk? my cup is 250 ml, is it the same with yours? thanks once again…

  52. Thanks a lot…i can bake pandesal with your help from now on. More success to your team.

  56. Hello po, I just made siopa asado and pandesal from your own recipe and it came out really good,very delicious. Thank you sooo much for the recipe.

  59. Hi
    Thanks again..Mr.PP can u tell me if i can do baking on an electric oven ,i dont have gas oven yet..can you please give me the exact baking temperature using the electric oven?thanks always !God bless your daily routines..

  60. Do you have the pan de sal meat roll recipe? I’ve been searching it everywhere but couldn’t find it. I would so appreciate it very much if you can publish one…good to see it in the panlasangpinoy you tube as well.
    Thanks so much and more power to you!

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

  63. 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

  64. 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.

  65. 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 . . .

  66. 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 . . . .

  67. 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.

  68. 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.

  70. 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?
    Thanks!

  72. 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

  73. 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 🙂

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

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

  76. 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.

  77. 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! 😀 thanks a lot to PP too. Keep posting videos and we are always waiting. 😉

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

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

  80. I tried your pandesal recipe and it was a success! I live here in South Dakota and dont get to buy the pandesal and now I can make my own. Thanks for the recipe.

  81. Hi,
    Thanks for this recipe. I just made it today and got a 89% approval from my kids.
    your video is very helpful and easy to follow.

    More power to you!!

  82. Hi thanx for sharing this delicious pandesal recipe,I made it today it came out really good. I appreciate all your efforts and hardowrk. More power to you from TX,USA.

  83. hi I tried making this for the first time, its really good. Everyone in my family & friends love it. Thank you. More power to you!

  84. Hi there. I’m a student researching on the Nutribun. I was wondering if you have the basic recipe of it, just to give me an idea. We’re going to try and recreate it, and if a success, start a program in schools. Or maybe if you know anyonw who knows the recipe. Thanks!

  85. Thanks for sharing this recipe! tried it just now. I followed your procedure step by step and for the very first time I got a perfect batch of homemade bread. my kids will love this. I can’t wait til they get home. I made some yesterday from a recipe I found at another site. Unfortunately they came out tasteless and hard as stones. Your video helped me a lot too. I’ll be trying your other recipes. More power!

  86. Hi po kuya…i just wanna ask if i can use 4 cups of bread flour insted of using two cups of all purpose flour, is the texture will be the same?…ty