pandesal

Pandesal, also written pan de sal, is a soft, mildly sweet Filipino bread roll that is a staple of breakfasts and merienda in the Philippines. The name derives from the Spanish pan de sal, meaning bread of salt, reflecting its lightly salted dough despite its subtle sweetness. It is typically small and pale with a very soft interior and a thin crust, making it easy to bite into.

Traditional pandesal is made from a yeast-based dough of flour, water or milk, sugar, salt, and oil or butter. Eggs are sometimes added in enriched versions. After kneading and the first rise, the dough is divided into portions, shaped into ovals or logs, and often rolled in breadcrumbs before baking to create a delicate crust. The dough is allowed to proof again briefly before baking to yield a fluffy crumb.

Pandesal is commonly enjoyed fresh in the morning, paired with coffee, hot chocolate, or soups. It is usually eaten plain, but regional and modern variants include fillings or toppings such as cheese, peanut butter, jam, or savory options like corned beef. Pandesal is widely available across the Philippines, from bakeries to street stalls, and has become an iconic symbol of Filipino breakfasts.