Best Pandesal You can make with Recipe plus step by step video (2024)


By Shobee&nbsp|Created On: &nbsp|Updated:

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Best Pandesal Recipe plus step by step video.This is the Best Pandesal Recipe you can use plus a step-by-step video. This post is the most commented post in the blog in which raving readers who tried it have been using this recipe since.

for more bread recipes: Try this Ube Pandesal with Cheese


Table of Contents

Pandesal is a Filipino bread coated with crust. It is baked for a shorter period of time, to get a crusty top and soft and fluffy inside. It is a traditional Filipino bread usually served in the morning for breakfast and around 3 PM in the afternoon as a mid-day snack.

When you are vacationing in the Philippines, the chances of you hearing a manong (older man), on his bike with a Pandesal basket on the back is 99.9 percent. This is just the way it is, a Filipino tradition in which most people eat Pandesal as breakfast. OR bakeries are selling Pandesal in the early dawn and usually, the Pandesal supply is gone around 8 in the morning, and then, it is baked again for an afternoon snack at 3 PM.

This bread is not just “bread” per se. It is one part of my Filipino culture which was deeply ingrained in me. But when I came here to the US, I had stopped eating just because it is not available and because I was just simply lazy to make my own. When I went home this year and my children tasted Pandesal for the first time and liked it, I cannot help but be embarrassed by myself and guilty at the same time.

How crazy was I to let my children be ignorant about this Filipino tradition? But it is not too late. I can make it and remind them of our roots. I made sure this recipe will taste similar to what they tasted in the Philippines.

I’ve tried out two recipes but they did not work out, so from those trial and error, I was able to come up with thisthis recipe that worked.

The fluffiness, the sweetness of this Pandesal is spot on. I am sharing it with you, guys! I believe that Filipino children raised in any part of the world should experience this Pandesal tradition….just like what I am doing now. So hop into the bandwagon and let’s get baking. CHECK OUT THESE CINNAMON ROLLS TOO: MY FIRST SUCCESSFUL CINNAMON ROLLS WITH WALNUTS, HOW MUCH DOES IT COST TO ENJOY CORON PALAWAN, PHILIPPINES.

How to Make your Pandesal?

There is no secret in making Pandesal. The ingredients are simple. It has to be fermented with yeast to achieve its fluffy bread dough and to make it sweet, there is a small amount of sugar added to the dough. It is then baked for 20 t0 25 minutes, sometimes even 15 to 20 minutes depending on your oven.

Some websites used a bread machine to make their Pandesal just like this site right here, but I cannot guarantee if soft or fluffy, but you can try it just for kicks.


  1. By the smell. You don’t want to bake it for a long time. When you smell the bread, that is when you get prepared and check it. Sometimes it is ready to pull out from the oven. Usually about 20-25 minutes. So whiff that smell.
  2. After checking the bread when you can smell it, tap it. When it is hollow, then it is ready.
  3. The dough. Fold the dough. Watch the video on how I did it. I tried making Pandesal so many times and failed because I did not fold the dough, it came our hard as a rock. Also, do not over knead.

If you follow this Pandesal recipe, you will be able to make a soft and fluffy Filipino, traditional that actually tastes similar to the one we have in the Philippines.


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Pandesal Recipe

This is the Best Pandesal Recipe plus Step by step video got 500 plus comments from raving readers who tried it, and it is the number one traffic drawing in the blog.Check it out!

4.95 from 80 votes

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Course: bread

Cuisine: filipino cuisine

Keyword: best pandesal recipe, filipino pandesal, pandesal recipe

Prep Time: 3 hours hours 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 3 hours hours 30 minutes minutes

Servings: 18

Author: Shobee


  • 4 cups all purpose flour plus 1/2 cup to sprinkle on the table
  • 1/2 cup sugar
  • 1 egg beaten (room temperature)
  • 1 teaspoon salt
  • 1 pack rapid rise yeast 1 sachet is 2 1/4 tsp
  • 1/2 cup water
  • 1 cup milk fresh
  • 1/4 cup canola oil
  • 1 tablespoon oil to grease the dough bowl
  • 1 cup Bread Crumbs for coating


  • Place the flour and yeast , in a large mixing bowl mix and make a well in the middle. Set aside. In a separate bowl, mix water, oil,sugar,salt and milk until the sugar dissolves and heat it for to warm temperature 105 - 107.OR YOU CAN JUST PUT SUGAR AND SALT WITH THE FLOUR. Pour mixture into the middle of the flour and mix twice then add the egg.Continue mixing until you will get a soft,fluffy dough. This will be a gooey dough but it is how it should be. When the dough is ready, coat your hands with flour so that the dough will not stick onto your hand and form it into the ball and transfer the dough into a greased bowl. Let the dough sit in the warm place for an hour.

  • Here the trick to have an airy Pandesal :After an hour, transfer the dough in a gently floured surface and directly (do not knead) gently form it into rectangle 4 " in width and 20 " in length and then fold to form a log. Cut the dough into 20 or more (depending on the size you want) pieces in a slanting form,shape them and roll them in a breadcrumbs.Arrange the dough 1' between them. Sprinkle the dough with more crumbs and let it rest in a warm place for another hour.

  • When ready, Preheat oven at 300 F and bake the Pandesal for 20 to 25 minutes OR when it is lightly brown on top.Enjoy! Store leftover pandesal into the freezer for until a month.

  • NOTE: Please read on the comment below,since anonymous did not have a success on it 🙁

  • ADDITIONAL TIP: Preheat oven int its lowest setting, for my oven it is 125 F for 2 minutes then turn it off . I use this as the warm place where I can keep rise my dough for two hours. I call it "kinda hot" place for my dough to rise.


Best Pandesal You can make with Recipe plus step by step video (3)

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Best Pandesal You can make with Recipe plus step by step video (4)


Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...

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Reader Interactions


  1. Gary says

    My wife and I are going to try this recipe tonight, I’m British but I love pandesal and ensaymada.

  2. shobee says

    It is soft and airy in the inside 🙂

  3. Russ says

    Hi, is this recipe gives soft, airy texture? I want a soft pandesal. Thanks.

  4. shobee says

    I love it most with cheddar… I am so glad you liked it

  5. michelle says

    Love these. First time makingPandesal. I used to eat them after school with cheddar cheese and mayo!

  6. shobee says

    Yeah, pansesal brings a lot of memories…Thank you for calling my attention regarding the instruction. I hope you will succeed with it. Have a great day!!!

  7. Karen says

    I am on a hunt for a recipe for pan de sal. When I lived in Aya, Talisay, Batangas from 1963-1965 a man would ride his bicycle from Tanauan, carrying freshly baked bread for sale. We could hear his cry before he arrived. “Pan-de-saaalllll”

    I read your recipe and comments with interest. However, I passed up the recipe because it called for a “scrambled egg” and “rice” yeast. I figured out that rapid rice yeast is really rapid-rise yeast. But I required a couple of hours and the trying of another recipe to realize that you mean a raw egg, beaten to mix it, not an egg scrambled and cooked in a pan. So with the other trial in the oven, I will print your recipe for another try.

  8. shobee says

    Shy, as what I remember, it is 2 and 1/4 tsp but please check it in the packet if you happen to go to the grocery because I am not so sure… Also, when you let the dough rise in your oven, make sure to heat the oven on the lowest setting for 1 minute – just to get it warm then put the dough there because if you read the comment on one who made it ( comment below) she had a problem.. I hope it works for you and let me know.

  9. Shy says

    If i have large pack of yeast how many tsp should i use?

  10. shobee says

    Hmm, I am sorry it did not work for you… I used the recipe so many times and I did not get the same problem. Unfortunately, I am here ins NY for school and I cannot troubleshoot what could have been the problem. Once I get back home, which will be awhile,I will make sure to look at the possibilities that may have caused that.

    HELLO, HELLO, HELLO! I am here now in my own kitchen and bake this pandesal again to see what happened to your pandesal… I tried the instruction bit by bit and it came out really great,,, I am going to post a picture soon of the said result. ( Did you heat the water or the milk mixture too hot?)

  11. Anonymous says

    my pandesal always flats and got holes at the top.they rise but i have that problem.i try to put in a warm place like placing inside the oven off and close but still dont work.

  12. shobee says

    I hope you will like this Pandesal as much as we do.Thanks for visiting.

  13. Candace says

    My Korean-born son married a half-Filipino woman, so I’m trying to learn about Filipino culture. Can’t wait to try these.

  14. shobee says

    Thank you for visiting.

  15. shobee says

    Thank you, Thalia. I hope that you will like it.

  16. Thalia @ butter and brioche says

    I have never heard of pandesal before! These buns look so light, fluffy and delicious – I must try the recipe!

  17. shobelyn@easytocookmeals says

    These are Filipino buns usually eaten/baked only in the morning and at 3 Pm – a Filipino tradition 🙂

  18. Laura Dembowski says

    I have never heard of pandesal, but it looks like a great breakfast or snack!

  19. Raymund says

    Wow you brought back a lot of memories, I love this as well with Queso or Reno.

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Best Pandesal You can make with Recipe plus step by step video (2024)


What is the mixing technique used in making pandesal? ›

In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt. Mix on low speed until well combined. Add milk, oil, eggs and egg yolk, and mix until a shaggy dough forms, about 2 minutes.

Why is my pandesal so hard? ›

If the dough did not have enough time to rise, then the bread might come out dense and hard. What is the best flour for pandesal? The best flour for pandesal is a combination of all-purpose flour and bread flour.

Can I leave the pandesal dough overnight? ›

pandesal. provide gaps between dough as this will rise later on. towels, then refrigerate them overnight. up” 60 minutes before baking.

What is Pinoy pandesal? ›

Pandesal is a popular yeast-raised bread in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón, Spanish for "stick") which are rolled in fine bread crumbs. These are then portioned, allowed to rise, and baked.

What are the 3 major mixing methods used in baking? ›

Mixing Methods:
  • Muffins Method. This method is used for batters that are low in fat and sugar. ...
  • Creaming Method. This is used for batters that are higher in fat and sugar because it gives a more complete mix of the ingredients. ...
  • Biscuits Method. This is used to make biscuits, scones and other similar quick bread products.
Aug 25, 2023

What are the 4 dough mixing methods? ›

  • Mixing Methods. for. Yeast Breads.
  • Straight Dough Method.
  • Fast Mixing Method.
  • Sponge Method.
  • Batter Method.
  • Carbon Dioxide. gives bread volume.
  • Successful Yeast Bread Depends:

How do bakeries make bread so soft? ›

Consistency: Bakeries often use machines to ensure consistent kneading and proofing times. This consistency is key to producing the same soft texture batch after batch. Special Ingredients: Many bakeries use dough conditioners or enhancers, which improve the texture and extend the bread's shelf life.

Is bread flour or all-purpose flour better for rolls? ›

You can also use all-purpose in many bun or roll recipes, which tend to have lower hydration and rely less on strong gluten and more on butter and sugar for texture. (Though bread flour can still give you a fluffier, almost cotton-candy-like texture in most buns and rolls.)

How to make homemade bread more moist? ›

Bread Making Tips For Softer Bread
  1. Do Not Over-Knead Your Dough. ...
  2. Ensure Dough is Well Hydrated. ...
  3. Lubricate With Oil. ...
  4. Add Sugar. ...
  5. Add Eggs. ...
  6. Reduce Baking Time. ...
  7. Create Steam in Oven. ...
  8. Add Milk.
Mar 27, 2023

What to eat with pandesal? ›

Most Filipino's I know eat pandesal on its own or dipped in a hot morning beverage (hot chocolate, coffee, etc.). However, you can eat it with practically anything you would with a common western roll. I love it with just plain unsalted butter or with peanut butter + jam.

What is pandesal in english? ›

Pandesal is the most popular local bread in the Philippines. It is the Spanish term for “salt bread,” since the name originated during the 16th century Spanish colonial era.

What makes bread light and fluffy? ›

Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier. If you are boiling potatoes, you can use the unsalted water in place of the water in your bread recipe to help out the yeast.

Is eating pandesal healthy? ›

HEALTH BENEFITS OF PAN DE SAL: Pan de sal has 4 grams of protein, 25 grams of carbohydrates, 1 gram fiber, and 3 grams of fat. Pandesal also has iron, which is necessary for developing hemoglobin, for carrying oxygen in the blood. This is helpful for people with anemia and pregnant women.

What does pandesal mean in Spanish? ›

A soft and airy flour roll, pandesal —€” which is sometimes spelled out as "pan de sal" —€” is Spanish for "salt bread." However, contrary to its name, the bread is actually relatively sweet. The yeast-raised bread is similar to the Mexican bolillo, and is the breakfast bread of choice throughout the Philippines.

How do Filipinos eat pandesal? ›

A freshly baked pandesal is great on its own, but Filipinos most commonly eat it dipped in coffee or hot chocolate, filled with breakfast staples like Spam and eggs, or topped with rich spreads like peanut butter, coconut jam, or kesong puti (fresh farmer's cheese).

What are the mixing techniques used in bread making? ›

Once the ingredients have been selected and measured, often the next step is to mix them all together. What does that mean? Mixing is a general term that includes stirring, beating, blending, binding, creaming, whipping and folding.

What is the mixing method of loaves? ›

Three common mixing methods are the muffin mixing method, the creaming method and the biscuit mixing method. The muffin method suits muffins, loaf breads, pancakes, and waffles. Biscuits and scones benefit from the biscuit method, while the creaming method offers an alternative for muffins and certain bread types.

What is the biscuit mixing method used to make? ›

The biscuit-method, also used for scones, is prepared by sifting together the dry ingredients including flour, salt, sugar, and baking powder, the fat is then cut into the dry ingredients, and the mixture is folded together with the liquid producing a dense yet flakey texture.

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