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Pandesal Recipe

Pandesal is a classic Filipino bread roll that is particularly eaten for breakfast. It is soft and airy and slightly sweet. Normally eaten as a sandwich with one’s favorite filling.  pandesalPandesal is probably the most popular bread in the Philippines. It is a favorite breakfast food among Filipinos that can be eaten on its own, dunked in coffee or with filling like coconut jam, peanut butter, cheese, cheese spread, corned beef, egg, hotdogs or practically anything you can think of or whatever leftovers you have laying in your fridge.  

One of my faves is mushed spicy sardines…yup! But I remembered a time when we were just small kids, my Kuya Norman’s and I would have ketchup with sugar as filling…eeewww, right? But that tasted so good to us at that time! Haha! Yeah, I have to admit I tried a lot of weird stuff just because my big brother thinks it is good or cool. Hehe! how to make pandesal

It is called Pandesal or Pan de Sal (Spanish) that translate to salted bread although it is actually sweeter than salty. It is soft and a bit fluffy and covered with breadcrumbs.

Traditionally a breakfast food, they used to be sold only in early hours at bakeries or on the streets by vendors on bicycles with loud air horns. They would put the Pandesals in a big insulated box to keep them warm. But, nowadays, some bakeries make them available for the entire day.


When we were growing up, we used to live next to a bakery and I can remember waking up (and feeling hungry) in the middle of the night (around 3 am) to the wonderful smell of Pandesal being baked. Although we lived next to them, we had to buy our Pandesal early or before 9 a.m. at the latest, because they are always sold out by then.

Getting them directly out from the oven was the best and I loved cutting them into halves and spreading my Pandesal with salted butter while they are still hot.Make your own homemade Pandesal with this easy and simple Pandesal Recipe. Soft and fluffy, covered with breadcrumbs best serve while hot! |

Being in Germany, surrounded by all really good bread, I still crave for Pandesal from time to time. So I thought I would give it a try, making my own Pandesal…and I am glad I did.


The video is now available! You may now watch how to make these soft, yummy Filipino favorite breakfast, the Pandesal! Enjoy! 

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4.8 from 5 votes

Pandesal Recipe

Make your own homemade Pandesal with this easy and simple Pandesal Recipe. Soft and fluffy, covered with breadcrumbs best serve while hot!
Print Rate
Course: Breakfast
Cuisine: Asian,Filipino
Servings: 12
Calories: 192kcal
Author: Bebs
Prep Time: 1 hour 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes


  • 3 cups flour
  • 1 1/2 teaspoon instant dry yeast
  • 1/4 cup + 1 tablespoon sugar
  • 1 teaspoon salt
  • 3/4 cup milk
  • 3 tablespoon margarine - or butter (melted)
  • 1 egg
  • 1/2 cup breadcrumbs


  • In a big bowl, mix together flour and yeast. 
  • In a smaller bowl, combine sugar, salt, milk and margarine or butter. Warm liquids in the microwave until warm. Remove from microwave and add the egg and beat several times until well blended. Make sure that the liquids are only mildly warm and not hot. 
  • Pour the liquid mixture over the flour mixture and fold until dough forms. Knead the dough on a clean surface dusted with flour until it becomes smooth and elastic, about 5-10 minutes.
  • Form the dough into a ball and place the dough in a greased bowl and cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size. Depending how warm it is, could take 30 minutes to an hour.
  • Punch down the dough and divide into 2 equal parts using a knife of dough slicer. Roll each into a log. Cover each log with breadcrumbs. Cut the log sideways into smaller pieces. (about 6 pieces each log). Roll each piece with breadcrumbs again.
  • Arrange the pieces on a baking sheet living some gaps in between (at least an inch). Leave them to rise for another 10-15 minutes.
  • While waiting, preheat oven 370° F /185°C. Bake the Pandesal for 15 minutes or until the sides are a bit browned.
  • Remove from oven and serve while hot!


Nutrition Facts
Pandesal Recipe
Amount Per Serving
Calories 192 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 15mg 5%
Sodium 272mg 11%
Potassium 81mg 2%
Total Carbohydrates 32g 11%
Dietary Fiber 1g 4%
Sugars 5g
Protein 5g 10%
Vitamin A 3.4%
Calcium 3.3%
Iron 9.8%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.




Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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  1. Hi Bebs,

    This is my 2nd try of your pandesal recipe. Followed your instruction carefully including measurement but my dough is very dense and dry. I added 3tbsp of milk but still heavy. I used all purpose flour. I baked it and it was very heavy, almost hard to eat.

    I have tried your other bread recipes and it came it out great but this one for some reason doesn’t turn oit well. Not sure what is wrong.

    1. Hi Ice, I know that some type of flour absorbs more liquids than others. The finer the flour the lesser liquid you need. May I know what brand of all-purpose flour did you use? Did you use proper measuring cups used for baking?

  2. Thank you for the wonderful recipe 🙂 i made it x2 recipe and it turns out soo well..lahat ng kaflat ko tuwang tuwa dpat daw early morning ang baking session.. much love from dubai..

  3. Hi! I was just wondering why the dough is sooo dry, like the liquids are not enough at all. I follwed your ingredients correctly. So, what could be wrong? Pls help🙏🏻

    1. Hi Joy, I made this pandesal recipe several times and contrary to being dry, the dough is actually a little sticky as it should be. Make sure you are using proper measuring tools and measure correctly. If it still is too dry, then increase your water to 1 cup instead of 3/4 cup.

  4. Hi Bebs,

    I love cooking and baking and I really love your recipes! I have tried some of your recipes and it was successful and my family loves them!

    But one thing I noticed like this recipe of pandesal. Your written instructions are not the same with regards to the video. I hope you can correct it please. Because i tried this recipe today and followed the instructions without watching the video. I combined the yeast and flour together first as instructed. But in your video, you put the yeast first before the flour. And my recipe failed this time. It did not rise. The liquids are warm and not hot. So i didn’t know what went wrong until I watched your video.

    Thank you so much and more power!

    Best Regards

    1. Hi Marilou,
      Proofing yeast (adding lukewarm water to it) is actually just to make sure that it is still good. You can skip this step if you are sure that your yeast is still active, this applies both for active dry yeast and instant yeast. So it should not make a difference if you add it directly to the flour or proof it first. What I suggest is to test your yeast, if you have still any, to see if it is still good. Just dissolve 1 tsp of sugar in a 1/2 cup warm water (110°F-115°F) and sprinkle 1 packet or 1 tbsp of your yeast and stir. It should dissolve completely and foam vigorously within 5 – 10 minutes. If it does not bubble a lot or at all, then the yeast is dead.
      Note also that I used instant yeast for this recipe which rises much faster. Active dry yeast will take a longer time to rise.

  5. Did you use metric or imperial measurements when you made your bread? I’m cross-checking the conversions and the metric measurements don’t exactly match. All I have is a digital scale.

  6. Hi Beb! I haven`t tried making bread before but would like to give pandesal a try. Is it possible to make the dough ahead of time? Like day before? Can I freeze the dough for later use? If so, at what stage?

    1. Sure you can make it a day ahead Shella. Once you formed them into pandesal size and before the final rising, cover them with a plastic cling wrap (sheet included) and put the whole thing in the fridge (no need to freeze). It will rise slowly and will be ready for baking the next day.

  7. Silly question, but hiw do you proof the instant yeast? Mix with sugar and warm the milk?

    Thank you so much for the recipe. I have yet to find the best pandesal recipe ever, hoping this will be it!

    1. Hi Aims, not silly at all and that is correct. you just mix the yeast with a teaspoon of sugar and half a cup to a cup of lukewarm water or milk (taken from the existing ingredients). After about 5 minutes, it should be frothy and that is how you know your yeast is still ok. Do not use hot water as it will kill the yeast.

  8. Hi Bebs,
    i tried already your spanish bread and i say wooow ang sarap. And now want to try your pandesal. Thank you for sharing your recipe. God bless

    1. Nice to hear you like the Spanish bread May! I am sure you will like the pandesal too and the other Filipino breads I made here.

        1. Hi Jenny, if it was too hot then it will definitely kill the yeast. The liquids (after the addition of egg) should only be mildly warm to lukewarm.

      1. okay thank you!! i’ve tried your siopao recipe and my family loved it! i only asked because im using the same instant dried yeast i used when i made siopao, and i remember from your video that i had to wait 5mins before combining the yeast mixture with the flour mixture.

        1. I can see how this might confuse you. Instant dry yeast usually does not need proofing but sometimes I still do it just to make sure that my yeast is still good, just to be sure that I will not waste all the other ingredients (and work) because of bad yeast. But if you are absolutely sure that your instant dry yeast is good then just skip the proo fing.

        2. I can see how this might confuse you. Instant dry yeast usually does not need proofing but sometimes I still do it just to make sure that my yeast is still good, just to be sure that I will not waste all the other ingredients (and work) because of bad yeast. But if you are absolutely sure that your instant dry yeast is good then just skip the proofing.

  9. Hi Bebs, here is April a Filipina, also living in Germany. May question lang ako, ano ang gamit mo na Flour sa Pandesal or Spanish Bread, ito ba ay Weizen Mehl Typ 405? Thank You.


    1. Hi April, you can use either Typ 405 or 550 Weizen Mehl. 405 is almost the same as the cake flour and 550 is like all-purpose flour but they are both ok to use for Pandesal.

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