How to make: Pandesal (home baked, of course)

I’m not so sure if the Philippines has a national bread but if it does, it would be pandesal. What is pandesal exactly? It is a small bun characterized by the coating of fine bread crumbs. Despite its name (pan de sal is Spanish for salt bread), pandesal is sweet. Next to rice, it’s everyone’s favorite breakfast. Speedy likes dunking his pandesal in his coffee, I cringe at the practice because I don’t like eating wet bread. Makes me feel like a fish because it reminds me of how we threw pieces of stale bread in the fish pond when we were kids.

For us who live in the Philippines, we have easy access to pandesal anytime of the day. Even in the dead of night, in fact, as there are bakeries that are open 24 hours a day. But for many Filipinos who grew up here but have immigrated elsewhere, the craving for pandesal is hard to satisfy because it is not a staple in bakeries abroad. The most logical solution, of course, is to bake pandesal at home. It’s a daunting project for many but, take it from someone who knew next to nothing about baking until a couple of years ago, it’s not that hard. As with anything else, it takes practice but pandesal is not something delicate like souffle so perfecting the art of pandesal baking can be more easily learned.

Recipe: Homemade pan de sal recipe


  • 1 c. of lukewarm water
  • 1 tsp. of instant dry yeast
  • 1 tsp. of salt
  • 1/4 c. of sugar
  • 1/4 c. of vegetable oil
  • 1-1/2 c. of all-purpose flour
  • 1-1/2 c. of bread flour
  • additional flour for dusting
  • additional vegetable oil for greasing the bowl
  • 1/4 c. of fine bread crumbs


  1. Prepare the dough following the instructions for the basic bread recipe.
  2. home baked pan de sal
  3. After the dough has risen, transfer to a lightly floured working surface. Roll into a log then cut into four equal pieces. This is for convenience and easier handling.
  4. home baked pan de sal
  5. Take one portion of dough and roll again into a log. Cut into six pieces. Do the same for the other three portions of the dough. You now have 24 pieces of dough.
  6. home baked pan de sal
  7. Roll each piece of dough in bread crumbs. Arrange on a baking tray at least an inch apart. Leave to rise for 30 to 45 minutes.
  8. About 10 minutes before the dough is done rising, preheat the oven to 325F.
  9. home baked pan de sal
  10. Bake the pandesal for 25 to 30 minutes or until nicely browned outside.
  11. home baked pan de sal
  12. The pandesal should be lightly crusty outside but soft inside. Serve warm. With butter or cheese. Or split and fill with all your favorite fillings.

Quick Notes

As an aside, I was experimenting with ham-making, the pork was supposed to sit in the brine for ten days but, the other night, there was nothing else to cook so I was obliged to bake it after brining for only four days. It still turned out great and you can see it in the first and last photos in this entry. I’ll post the recipe and photos for that baked pork next.

Preparation time: about 4 hours, including rising time

Cooking time: 30 minutes

Number of servings (yield): 24 pieces of pan de sal


  1. sheila says

    Thanks for sharing!!
    I have been looking for an easy tutorial on pandesal. Can this dough be used for … let’s say … spanish bread?

        • says

          hi ms connie! i had tried this yesterday, but i didn’t read the instructions properly (i mixed the salt and sugar with the flour)while the bread turned out okay there is still a hint of the yeast smell. could it be because of my mistake? or should have i baked the bread a bitlonger?
          in any case i would be trying it again and again to perfect it! :) thanks!

          • natzsm says

            Cheryl Esteban,
            A yeasty smell is usually an indication that you over proofed your dough. If your kitchen is warmer and more humid than usual. doubling of the dough could happen even in less than an hour.

            If you used instant yeast as opposed to active dry yeast, you could actually add the salt, sugar and yeast to the flour then add the liquid ingredients without any problems.

          • Clarisa says

            Hi ma’am! Can I substitute bread flour with all purpose flour? If yes, by how much? I can’t find bread flour in any store near my place. Thank you!

      • Shiela says

        can i prepare everything the night before, up to the cutting of the dough into pieces, then sa morning ko na lang i-bake sa oven.?

  2. lori says

    hi,thanks for the recipe try ko later,subukan mo po butter ang gmitin instead n oil at buttermilk masarp sya at pino .

  3. Libby says

    Miss Connie,

    Thank you for the recipe. I tried this right away. It didn’t look like the way your picture but my family liked them. I live in the cold part of the US. Would that make any difference on the dough? It didn’t double the size. Should I add more yeast?

    Again, Thank you


  4. peterb says

    Around 4 hours to complete. My challenge is to wake up early! Can this be started the night before? Also, can i omit the sugar? I’d like to make a sugar free version. Both my parents are diabetics. Thanks Connie! :)

      • Homediva says

        Re leaving it to rise overnight: how long can I leave it to rise overnight? won’t it “over-rise” and fall flat? Thanks in advance!

          • Lyra says

            I left my dough overnight then baked it the next morning, it still turned out the way as I expected. Thanks Ms. Connie! My husband and kids love my home baked pandesal.

  5. mark says

    I tried it and it turns out great I use wheat flour on the part of bread flour… thanks ms connie. happy new year………..

  6. Gladys says

    In my hometown, Zamboanga City, pan de sal is actually a bit salty. It was only when I studied here in Manila that I tasted sweet pan de sal. :)

  7. Mafe says

    I am so missing pandesal! Will definitely try this one during the weekend. BTW I have tried almost all versions of your fritattas and they came out really good. And will also try your other recipes. Right now, I am actually cooking piniyahang manok, based on your recipe. There are a lot in your list that I would love to try, my only dilemma is finding the ingredients. Some of the Filipino veggies are only available here during summer. The spices, I could probably find them in a Halal shop nearby.But anyway, I digress. Thanks for sharing your expertise to the world!

  8. Mafe says

    Thank you! Thank you! Thank you! I tried this and it was a success. My husband gobbled down 4 right after I took it off the oven. Until the next recipe!

    • mary ann arsuento says

      thank you very much for all your works ms. connie. you made everything look so easy to make. you’re such an inspiration to me when it comes to cooking..

  9. Jinky says

    Hi Connie! Thank you sa recipe, mukhang masap ito, I will try it on the weekend! I can only buy fine breadcrumbs here that are Japanese made, you know that one we use in Philippines when we deep-fry chicken breasts or fish fillet? Can I use that? Or maybe I can put that in food processor to make it finer?


  10. says

    Hi Ms Connie, tanong ko lang po kung ang texture nito ay parang sa putok pandesal? Masarap din kasi at nakakamiss yung matigas na pandesal. The usual pandesal that can be bought are the soft ones. Thank you po! :)

  11. Minnie says


    I tried to bake a batch last night but they turned out BISCUITS! I so miss pandesal…thanks for your recipe.

    I will try this anytime this week…am in Africa :-)

  12. RIZZA says

    I made this pandesal. It tasted really good! Problem is it didn’t rise significantly like yours did in the picture. I used 1 tsp of rapid rise yeast. Is there a diffrence between instant dry yeast or rapid rise yeast?? or are they the same??

  13. anna ong says

    Hi Connie,
    i made this yummy pandesal this morning, and it turned out really good..buti nalang may food processor ako na may pang knead na siya kaya di na ako nahirapan sa pag knead,:=) in about 12 secs or less lang tapos na,,ang kagandahan pa nito,ilagay mo lang lahat ng ingredients sa bowl,no need to wait for 10mins para sa yeast since active dry yeast siya..what made me impressed with your pandesal,kahit na malamig na soft parin !…thanks a lot for sharing this recipe..God bless and more power!

  14. anna ong says

    one more thing nga po pala,yung yeast ginawa ko siyang 2 1/4 teaspoon.then i bake them for 18mins at 170C-(FAN FORCED)…:))

  15. mikaela says

    thanks ms connie for the recipe and for visual step by step instructions. thanks anna ong, i followed your measurements for the yeast and baking time as i have a convection oven and have tried making pandesal before with 1 tsp instant yeast and my dough didnt rise much. this is the best recipe of pandesal i’ve made so far. it was a little toasted on the outside but soft on the inside! just the way i like it :)

  16. flor says

    hello ms. Connie,
    tanong ko lang po sana kung makakaapekto sa pag bake ng pandesal kung ang
    temp ng oven ay hanggang 250 degrees lang po? electric oven kasi ang gamit ko. meron po ako turbo
    kaya lang hindi ko pa na try sa pag bake. thanks, wait ko po sagot nyo.

      • Analyn says

        Hi Cony! Good day, Maraming beses na po ako nagtry na magbake ng pandesal,ok naman po ang lasa pero bakit kaya natigas kaagad sila pag lumamig na? now I am planning to make one with your recipe, hope this one will turns out ok, is there any suggestions para hindi sya tumigas kaagad?

        • Connie says

          Re “bakit kaya natigas kaagad sila pag lumamig na?”

          Aba’y mahirap sagutin yan dahil hindi ko naman alam kung ano-anong recipe ginamit mo o kung ano skill level mo sa paggawa ng tinapay. Maraming newbie baker ni hindi marunong gumamit ng yeast, hindi alam kung paano ang tamang pag-masa, at hindi makahintay na umalsa ang masa nang husto bago ipasok sa oven.

          Re “is there any suggestions para hindi sya tumigas kaagad?”

          If you’re going to follow my recipe, the only suggestion is that you follow the instructions.

          My name is Connie, not Cony. :)

          • says

            Hi Ms. Conie
            thanks very much sa recipe super lambot like sa pinas ang recipe turned out really good,. looking forward in baking more pa=) hay maraming salamat po talaga. sa dami ng recipe online ito lang talaga ang pandesal taste like sa pinas.

            thank you thank you.

        • natzsm says


          It is normal for home baked goods to harden sooner or faster than commercially prepared breads. In fact, home made pan de sal will hardens only after a day or two after baking.

          If you want the bread to stay soft even up to four or five days like the bread you buy in the bakery, you may add DOUGH IMPROVER and ANTI-AMAG, which are used by commercial bakeries to maintain softness and prevent spoilage.

          BUT then again, the main reason why I make my bread at home is to be assured that there are no added chemicals and preservatives. ALL NATURAL is still best!


  17. monette says

    Hi Conie,
    I tried the recipe yesterday and the pandesal turned out really good! It was actually my first attempt on bread making and it was a success :) Thanks for the recipe. Cheers!

        • nina says

          I made these the other day and they were so good- soft yet the bread doesn’t shrink when handled, and not too sweet. My husband now requests I bake pandesal over the sandwich loaf I have been baking for a whole now.

  18. Carol B says

    I finally had the courage to try baking again after consecutive disastrous results when I first tried baking some 5 yrs ago. As of the moment, the dough for my pandesal is sitting inside the oven for the first proofing. I read all the comments here hoping to find the answer to my question. Peterb asked the first part of my question but I have to post the second part which is if I leave the dough to rise overnight can I skip the second proofing? I read this entry as well as your basic bread recipe and 2nd proofing was not mentioned in the latter.

    Sorry if my question appears to be a dumb one but this is my very first dip in bread baking and I’m really hoping to get a good result para mainspired ako na ituloy-tuloy ang pagbebake.

    Thank you for inspiring me to continue pouring my creative juices into the kitchen.

  19. says

    Carol B, I cut the dough into portions then let them rise again. See above:

    “Roll each piece of dough in bread crumbs. Arrange on a baking tray at least an inch apart. Leave to rise for 30 to 45 minutes.”

  20. Christina says

    Thank you for this ! I just made it (without the breadcrumbs as i couldnt find them) but it tastes great!! I think i might add a tiny bit more sugar next time tho but apart from that this is a winning recipie!!!!

  21. Marie says

    Hi Connie :)

    I just want to say thank you for this. I made my first attempt to bake bread and it was a success. Hindi sya naging pandesal because I don’t have bread crumbs, but it is one of the best dinner rolls that I have ever tasted. Walang echos yun! Hahahahah!!!

    Keep on sharing your recipes with us. You don’t know how much we appreciate your blog. Please never get tired of blogging :)

  22. jomar says

    hi ms. connie tanong ko lng po pwede po b ito pang negosyo nag babalak po kasi ako mag tayo ng maliit n bakery dtio s pinas..

  23. Micah says

    I didn’t give any commercial bread to my son ‘coz he’s allergic to egg white, cow’s milk and to all nuts, which are common ingredients. However i found your blog and tried to bake, for the first time, which i find easy to follow. My son loves it. At least alam na nya ang lasa ng pan de sal na paborito naming umagahan noong kabataan namin. Mabuhay po!

  24. Michelle says

    I just want to ask. If I don’t have bread flour available, the ingredients will be 3 cups of all purpose flour? Is there any changes with the taste and texture of pandesal?

  25. Maggie Orbe says

    Hi Ms. Connie,

    It’s my 1st time to make bread and I have been looking for a recipe til I was led to your site. after reading the positive comments I have decided to try bread baking using your recipe. :) I have all the ingredients in my pantry except bread flour. Would the outcome be different if I use 3 c. of all purpose flour instead of 1 1/2 a.p.flour and 1 1/2 bread flour?

    I love your website! :)

  26. Leilani R. says

    I tried the recipe this morning and it turned out okay. Well, I’m a newbie and I had to substitute some ingredients so I did not really expect much. The good news is, although my pandesal did not turn out perfect, it was “eatable”! For the first time, I baked something that does not have to be thrown away. I used extra virgin olive oil in place of vegeatble oil because that’s the only one we have at home so my pandesal has some sosyal taste to it which I didn’t like. I also used all purpose flour instead of bread flour because I didn’t have any of the latter. That must have been the reason why my bread turned out crispy at the bottom, much like putok. This recipe certainly is worth trying again. The next time I do this I will make sure to follow all ingredients.

  27. ailyn says

    Ms. connie,wats dthe diff of all purpose & bread flour.wer can i buy bread flour? dat d ordinary flour that can be bought in market?

  28. sachi says

    Ms. Connie, is it ok to store half of the dough in the fridge (or freezer) if i don’t want to bake them all? for how long po? thanks

  29. Bern says

    This makes me miss home :( I’ve tried a lot of your recipes and this is the first time I commented. Like your husband I love dunking it in my coffee. Got my mise en place ready I’m sure this is gonna be delicious! More power!

  30. Kimi says

    Hi Ms. Connie, I tried this recipe this morning and it was perfect! Thank you! Now I can make it anytime I want to. God bless!

  31. Rusty says

    I was born in the Philippines but didn’t live there for very long. I left in 1980 and I really miss this bread, but tell me, what’s the difference between pan de sal and tinapay??? Seems all the pan de sal I get in the US is nothing like the tinapay I used to get at the corner bakery for 10 centavos!!!

  32. Rusty says

    I was born in the Philippines but didn’t live there for very long. I left in 1980 and I really miss this bread, but tell me, what’s the difference between pan de sal and tinapay??? Seems all the pan de sal I get in the US is nothing like the tinapay I used to get at the corner bakery for 10 centavos!!!

  33. Kris says

    Thank you for for sharing this recipe Ms. Connie! I used this basic recipe on my cinnamon rolls and it was perfect! I also made pandesal out of it and my mom was amaze. By the way, I baked it in our turbo broiler. Thanks again Ms. Connie! More power and God Bless. ^_^

  34. Kris says

    Thank you for for sharing this recipe Ms. Connie! I used this basic recipe on my cinnamon rolls and it was perfect! I also made pandesal out of it and my mom was amaze. By the way, I baked it in our turbo broiler. Thanks again Ms. Connie! More power and God Bless. ^_^

  35. jepp says

    Thank you too Ms Connie! First time to bake bread and the result was amazing. Takot ako sa yeast eh :) Anyway, your blog is a goldmine and I can’t thank you enough. Andami ko ng na-try from here and the first attempt is always a success. Always. Again, thank you po! =)

  36. jepp says

    Thank you too Ms Connie! First time to bake bread and the result was amazing. Takot ako sa yeast eh :) Anyway, your blog is a goldmine and I can’t thank you enough. Andami ko ng na-try from here and the first attempt is always a success. Always. Again, thank you po! =)

  37. Mark says

    Hi Ms. Connie,

    Since i’m planning to make the dough tonight pwede po ba ito i-proof overnight in the fridge then bake it in the morning? after proofing overnight in the fridge can i just bake it right away po ba or do i have to let it proof more on a room temperature,for how long po? Please advise. thank you po :)

  38. shei says

    Hi Ms Connie, my son and I are fans of bread products and pandesal is on top of our list that’s why I’ve been trying soooo hard to be able to bake the best pandesal ever so I tried almost all the pandesal recipe posted online and technique which was claimed to be the ‘best’ there is but ended with a hard as a rock( a shame) bread.until I come across your site and followed the instructions step by step. At last! I was able to serve the most delicious near perfect pandesal ever and my family loved me for it. I used all purpose flour though since there was no available bread flour in the grocery that time yet the result is almost the same! Thanks so much Ms. Connie, I will be using this recipe from now on until I perfected it. The simpler the recipe, the best result!God bless you!

  39. Niceyfemme says

    Tried this recipe just now with a few revisions. Ist I added an extra tsp or two of sugar the first tsp I added to the yeast. Second I used 1st class flour which the neighborhood flour stores insist is the same as bread flour.

    It’s yummy. Soft and just the right sweetness for me. Its like store bought but better! I dont usually review recipes online but with this one I felt the need to to say my deepest thanks! I tried other pandesal recipes before but they were far from this one. This is almost perfect. Thanks!

  40. says

    Hi Connie. first I’d like to thank you for the tasty delicious recipe of pandesal. I’ve been looking for the best tasting recipe and finally I found this. My question is why is the first proffing longer than the second. The second was only 30-45 minutes. I did mine and tested for 1.5-2 hours. for the second proofing and it did not double the rising. I read somewhere the longer time spent for the second proofing the softer the bread. I have attended so many seminars. paid and for free.The hands on paid seminar failed, it did not became elastic, it did not rise either.. So I make my home testing by myself. I really need a mentor right now.

  41. vangie says

    can i bake pandesal in a 250 degrees celcius? i just have a mini oven and i want to try it. if so, how long do i need to bake the example recipe you introduced in a 250 degree celcius? thank you very much

    • says

      Vangie, baking is about combining the ideal temperature with the correct baking time. 250C is equal to 482F and the outside of the bread will burn at that temperature before the inside gets cooked through.

  42. gigi says

    yummy!!!! thanks for this recipe ms connie.. tamang tamang ihain after the christmas eve mass!
    btw.. merry christmas to you and your family..

  43. weng says

    hi ms. connie!

    i’ve been looking for bread flour in different supermarkets but i can’t find it. where did you buy your bread flour? thanks!

  44. says

    Thanks for this recipe Ate Connie.
    I will have to try this recipe because the pandesals we get at the Filipino store doesn’t taste like the ones we get in the Philippines. Most of the ones we get have hydrogenated oil(artery clogger).

  45. norieh says

    wow thanks poh,na-try ko n lahat ng versions ng pandesal s net,pero ito po ung approved maski hubby ko.i doubled d yeast ginawa ko 2tsp kc iba ung yeast dto at all purpose flour lang gamit ko pero ok tlga sya.nextym lang dagdagan ko ng sugar kc gusto ko mejo sweet ang pandesal ko gawin ko 1/3 cup instead of 1/4.texture wise–super soft sya s loob at toasted s labas,parang pinas lang tlga.ito n gagamitin ko recipe lalo’t eggless sya(cos my hubby’s a vegetarian and he doesnt eat egg also).thanks poh ulit.may recipe po b kayo for loaf bread or buns?happy new year poh.

  46. waswi says

    i tried this just now, and it was just so perfect! two thumbs up once again Ms. Connie! before, i’m using milk (instead of water) and egg for my pandesal recipe, but now no more! yummmm!
    i’m proofing another batch overnight to be delivered to my friends tomorrow, hot and yummy! amoy at lasang pandesal talaga, can’t wait to share with my amigas. :-)

  47. JM says

    Hi Ms. Connie!
    Can I used whole wheat flour instead of all purpose flour? If yes, do I need to change the measurements of the other ingredients?

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