EASIEST AND BEST Pandesal Recipe. There’s nothing quite like waking up to the smell of freshly baked pandesal. For many Filipinos, this soft and slightly sweet bread roll is more than just breakfast—it’s a taste of home, a morning ritual, and a comfort food all rolled into one.
Pandesal (or pan de sal, meaning “salt bread” in Spanish) is a beloved staple in Filipino households. Whether you pair it with cheese, peanut butter, scrambled eggs, or simply dip it in hot coffee, this bread never disappoints. And guess what? Making pandesal at home is easier than you think!
Let’s dive into this easy-to-follow pandesal recipe that even beginners can bake successfully.
🥖 What Is Pandesal?
Pandesal is the Philippines’ most popular type of bread. Despite the name, it’s not salty at all—in fact, it’s slightly sweet, soft, and pillowy, with a golden crust dusted with breadcrumbs. Perfect as a snack, breakfast roll, or even a sandwich base, pandesal is a blank canvas for both sweet and savory fillings.
📜 A Brief History of Pandesal
The origin of pandesal goes way back to the Spanish colonial era, where it evolved from pan de suelo (or “floor bread”), which was a harder type of roll baked directly on brick floors. Eventually, as American wheat became more affordable than rice in the early 1900s, pandesal evolved into the softer version we know and love today.
With the introduction of commercial yeast and modern baking techniques, pandesal became easier and cheaper to make—and it spread quickly across bakeries throughout the Philippines. To this day, it’s a morning essential for millions.
⭐ Why You’ll Love This Recipe
- ✅ Simple ingredients you already have at home
- ✅ Fluffy and soft texture—just like bakery pandesal
- ✅ Perfect for breakfast, snacks, or anytime you’re craving bread
- ✅ Can be stored and reheated for days
- ✅ Beginner-friendly
🧂 Ingredients forPandesal Recipe
Here’s what you’ll need to make around 8 servings of pandesal:
- 2 cups all-purpose flour
- 2 cups bread flour
- ½ cup white sugar
- 5 tbsp butter (melted)
- 1 tsp baking powder
- 1 ¼ cups warm fresh milk
- 1 pouch rapid rise yeast
- 1 tsp salt
- 1 piece raw egg
- 1 tbsp cooking oil
- 1 cup breadcrumbs (for coating)
🍞 How to Make Pandesal (Step-by-Step Instructions for Pandesal Recipe)
1. Activate the Yeast
In a bowl, combine:
- 1 pouch of rapid rise yeast
- ½ cup warm milk
- 2 tablespoons of sugar
Stir until fully dissolved. Let it sit for 5–10 minutes until frothy. This step ensures your yeast is alive and ready to work its magic.
2. Mix the Dry Ingredients
In a large mixing bowl, stir together:
- 2 cups all-purpose flour
- 2 cups bread flour
- Remaining sugar
- 1 tsp salt
- 1 tsp baking powder
Mix until well combined.
3. Form the Dough
Add the following to your bowl of dry ingredients:
- The yeast mixture
- 1 raw egg
- 5 tbsp melted butter
- 1 tbsp cooking oil
Mix until a sticky dough forms. You can use a wooden spoon or your hands. For easier kneading, a stand mixer with a dough hook is a big help.
4. Knead the Dough
Transfer your dough onto a floured surface and knead for about 10 minutes (or 6–7 minutes using a mixer). The dough should be soft, elastic, and smooth.
5. Let the Dough Rise
Shape the dough into a ball, place it back into the mixing bowl, and cover it with a damp cloth. Let it rest in a warm area for about 1 hour, or until it doubles in size.
6. Shape the Pandesal
Once the dough has risen:
- Punch it down gently to release air
- Divide the dough into 4 equal parts
- Roll each part into a log or cylindrical shape
- Cut each log diagonally into pieces (about 1–1.5 inches wide)
- Roll each piece in breadcrumbs to coat it all over
7. Second Rise
Place the coated dough pieces onto a baking tray lined with parchment or wax paper. Be sure to leave space between each piece. Let them rest again for 10–15 minutes for a second rise.
8. Bake the Pandesal
Preheat your oven to 375°F (190°C) for 10 minutes.
Bake the pandesal for 15 minutes, or until the tops are lightly golden brown. Remove from the oven and serve warm!
☕ How to Serve Pandesal
Pandesal is incredibly versatile. Here are some favorite ways to enjoy it:
- With butter and cheese
- Spread with peanut butter or condensed milk
- Filled with scrambled eggs or longganisa
- As a sandwich with corned beef, ham, or even tuna salad
- Or simply dipped in hot coffee or tsokolate
Pandesal Recipe
Ingredients
Method
- In a small bowl, pour 1¼ cups of warm milk. Add 1 pouch of rapid-rise yeast and 2 tablespoons of sugar. Stir gently until the sugar and yeast dissolve completely. Let it sit for 5 to 10 minutes, or until the mixture becomes foamy—this means the yeast is active and ready.
- In a large mixing bowl, combine the following:
- 2 cups all-purpose flour
- 2 cups bread flour
- The remaining sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- Mix everything together until well incorporated.
- Pour the yeast mixture into the bowl of dry ingredients. Then add:
- 1 raw egg
- 5 tablespoons melted butter
- 1 tablespoon cooking oil
- Using a spatula or wooden spoon, stir until the mixture comes together into a sticky dough.
- Transfer the dough onto a lightly floured surface. Knead by hand for 10 minutes until soft and elastic. You can also use a stand mixer fitted with a dough hook for ease.
- Shape the kneaded dough into a smooth ball. Place it in a lightly greased bowl and cover with a clean, damp cloth. Let it rest in a warm place for about 1 hour, or until it doubles in size.
- Once the dough has risen, punch it down to release excess air. Divide the dough into 4 equal parts. Roll each portion into a log, then slice diagonally into 1 to 1.5 inch pieces.
- Roll each piece in breadcrumbs, making sure it’s fully coated.
- Arrange the coated dough pieces on a parchment-lined baking tray, leaving space between each one to allow for rising. Let them rest again for 10 to 15 minutes.
- While the dough is rising, preheat your oven to 375°F (190°C).
- Once ready, bake the pandesal for 15 minutes, or until the tops turn golden brown and the rolls are cooked through.
- Remove the pandesal from the oven and let them cool slightly. Serve warm with butter, cheese, jam, or enjoy it plain with a cup of hot coffee or tsokolate.
🥡 Storage Tips for Pandesal Recipe
- Room temperature: Store in an airtight container for up to 3 days.
- Freeze: Wrap individually and freeze for up to 2 months. Reheat in an oven or toaster.
- Reheat: Warm in the microwave for 15–20 seconds or in a toaster for a crispy exterior.
🍽️ Pandesal Recipe Summary
- Cuisine: Filipino
- Course: Breakfast, Snack
- Prep time: 1 hour 30 minutes
- Cook time: 15 minutes
- Total time: 1 hour 45 minutes
- Serving size: 8
- Calories per serving: Approx. 438 kcal
🧠 Fun Fact
Did you know that pandesal is often sold by local bakers on bikes in the early morning, yelling “Pandesaaaal!” around neighborhoods? It’s an iconic sound of a Filipino morning.
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