Pandesal Recipe | PBS Food

Pandesal or pan de sal, is a common bread roll in the Philippines made of flour, eggs, yeast, sugar, and salt. The recipe appears courtesy of Aaron Verzosa, who is featured in the Seattle episode of No Passport Required.



  • 4 cups all-purpose flour
  • ⅓ cup whole wheat flour
  • 1½ cup water
  • 1 tsp yeast, instant dry
  • ⅓ cup fat (melted butter or a neutral oil of your choice)
  • ½ cup sugar
  • 1 tbsp salt


  1. Place the water in a large bowl. Disperse the instant yeast into the water. Add both flours with the sugar and salt. Hand mix just until incorporated. Cover and allow to rest for 15-30 minutes.
  2. Add the fat of your choosing– melted butter or a neutral oil is a good place to start. Using a pinching method, incorporate fat into the dough, about 2-3 minutes. Don’t worry if you haven’t incorporated everything fully at this stage. Cover for 30 minutes. Repeat the pinching method for another 1-2 minutes.
  3. Fold the dough over itself four times by pulling one corner of the dough to the other. Ferment for another hour and repeat the folding process. Repeat this process two more times, for a total of 3½ hours of fermenting. You can either portion out your dough now, or refrigerate overnight. The dough will last refrigerated up to 4-5 days.
  4. Portion the dough to the size you prefer, we recommend about 35g. Roll into a ball, and allow to rest for ten minutes. Roll the dough into its final shape.
  5. Set your oven to convection bake and preheat to 365℉.
  6. Dip the dough lightly into some oil, and roll that side in breadcrumbs. Place the finished dough onto a baking sheet with enough space in between.
  7. Cover and allow to rise once more until about double in size, or until you can press down slightly on the round, and the dough slowly springs back, about 45 minutes to 1½ hour at 70-80℉.
  8. Bake until golden, about 8-12 minutes depending on your oven.
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