Filipino Sourdough Pandesal Recipe
Filipino Sourdough Pandesal is a comforting bread that brings together the beloved sweetness of the traditional Filipino roll and the subtle, tangy complexity of sourdough. The result is a soft, airy interior wrapped in a delicately crisp crust coated in fine breadcrumbs. Each roll carries that signature golden hue and faint caramel aroma that makes mornings feel complete. Whether you enjoy it warm with butter or filled with savory spreads, this recipe adds a deliciously modern twist to a timeless Filipino staple.
Ingredient Breakdown
The combination of all-purpose flour and bread flour is the secret to pandesal’s balanced texture. All-purpose flour lends tenderness, while bread flour contributes the chew and structure that keep the rolls from collapsing after baking. Together, they create that soft yet resilient crumb pandesal is known for.
Sourdough discard introduces a mild tang and depth that enrich every bite. It not only enhances flavor but also contributes to a slightly more complex aroma — the kind that fills your kitchen with warmth and nostalgia as the dough rises.
Using both yeast and sugar ensures the perfect lift and sweetness. The yeast provides the necessary fermentation for a soft, fluffy rise, while sugar not only feeds the yeast but also helps the rolls brown beautifully in the oven. The result is a light bread with a hint of sweetness that pairs well with both sweet and savory toppings.
Finally, the breadcrumbs — simple but essential — create that iconic pandesal texture. They absorb just enough surface moisture to crisp up while baking, forming a delicate crust that contrasts the pillowy crumb within.
Step-by-Step Preparation Guide
The process begins with activating the yeast, a step that ensures your bread rises properly. The milk should be warm, never hot, to create the perfect environment for the yeast to bloom. Once it turns frothy, it’s ready to bring life to the dough.
Mixing the dough requires patience and care. Combining the sourdough discard, melted butter, eggs, and sugar with the activated yeast builds the base of flavor. Gradually incorporating the flour mixture while kneading on low speed allows the gluten to develop without overworking the dough. After a few minutes, you’ll have a supple, elastic dough that springs back slightly when pressed.
The first rise is when the magic begins. As the dough rests in a greased bowl covered with a towel, it doubles in size — the yeast and sourdough working together to create volume and structure. This step develops the dough’s lightness and its distinctive sourdough aroma.
Once risen, the dough can be shaped into two beloved versions. For dinner rolls, form small, tight balls and coat their tops with breadcrumbs for a uniform, soft finish. For the traditional version, roll the dough into logs, cut them into portions, and coat each piece completely in breadcrumbs. Both shapes promise the same irresistible taste and texture.
After shaping, the final rise gives the rolls their pillowy form. Proofing them in a warm spot until they’re soft and springy ensures that signature pandesal fluff. Once baked at 350°F, they emerge golden brown, with an aroma that signals comfort and home.
Recipe Tips & Frequently Asked Questions
The ideal proofing temperature is around 75°F to 80°F — warm enough to encourage fermentation but not so hot that the dough overproofs.
Properly kneaded dough should feel smooth and elastic, no longer sticking to your fingers or the sides of the bowl.
For evenly shaped rolls, use a kitchen scale to weigh each portion before shaping.
Letting the rolls cool slightly before serving allows the steam to settle, giving them a perfect texture inside and out.
Store pandesal in an airtight container at room temperature for up to two days or freeze for longer storage. To reheat, wrap in foil and warm in the oven for a few minutes to restore softness.
Can I use only sourdough starter without yeast?
Yes, but the rise will take significantly longer — often several hours depending on the strength of your starter.
What’s the best substitute if I don’t have sourdough discard?
You can use a tablespoon of yogurt or a teaspoon of vinegar mixed with milk for a similar tangy flavor.
How do I prevent my pandesal from drying out after baking?
Keep them covered with a clean towel as they cool to retain moisture.
Can I freeze the dough or baked rolls for later use?
Absolutely. Freeze unbaked rolls after shaping, or freeze baked ones once cooled. Reheat in the oven until soft and warm.
What to Serve With This Recipe
Pandesal is wonderfully versatile and pairs with both sweet and savory flavors. For a traditional Filipino breakfast, serve warm rolls with a steaming cup of coffee, hot chocolate, or salabat (ginger tea). They also pair perfectly with fried eggs, corned beef, or longganisa for a hearty start to the day.
For something sweet, spread butter, fruit jam, or condensed milk between the warm halves. The slightly tangy flavor of the sourdough base complements the creamy sweetness beautifully. Leftover pandesal can be repurposed creatively — use them as slider buns for mini sandwiches, or transform them into a Filipino-style bread pudding for dessert.
Creative Variations
Once you’ve mastered the base recipe, there’s endless room for creativity. Fill your pandesal with ube halaya, dulce de leche, or cream cheese before baking for a delightful surprise inside. For a more rustic take, replace a portion of the flour with whole wheat or oats to add nuttiness and texture. You can even turn the dough into bite-sized rolls or filled buns for parties and celebrations.
Filipino Sourdough Pandesal captures everything comforting about homemade bread — soft, golden, and slightly sweet with just the right touch of tang. Each roll embodies the warmth of tradition and the charm of artisanal baking. Whether paired with coffee, stuffed with your favorite filling, or eaten plain straight from the oven, this bread is a reminder that simple flavors, made with care, can create something truly special.
Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups bread flour
1 cup whole milk
4 tablespoons unsalted butter
1/2 cup sourdough discard, stirred
2 large eggs
1 1/2 teaspoons active dry yeast
1/3 cup plus 2 tablespoons granulated sugar, divided
2 teaspoons kosher salt
Cooking spray or vegetable oil
1/3 cup fine, dry breadcrumbs
Instructions
In the bowl of a stand mixer fitted with a dough hook, combine the yeast and 2 tablespoons of sugar. Warm the milk gently in a small saucepan over medium heat until it reaches about 105°F to 110°F — warm but not hot to the touch, roughly 3 minutes. (You can also use the microwave for convenience.) Pour the warm milk into the yeast mixture and whisk lightly to combine. Let the mixture rest until it turns foamy and active, about 5 to 10 minutes. Meanwhile, melt the butter and set it aside to cool slightly to room temperature.
In a separate large bowl, whisk together the all-purpose flour, bread flour, and salt until evenly distributed. Once the yeast mixture is ready, whisk in the melted butter, remaining 1/3 cup of sugar, sourdough discard, and eggs until smooth. With the mixer on low speed, gradually add the flour mixture to the wet ingredients. When all the flour has been added, increase the speed to medium and knead until the dough becomes soft, elastic, and slightly tacky but not sticky — this should take about 5 minutes.
Lightly grease a large bowl with cooking spray or a thin layer of oil. Transfer the dough to the bowl, turning it once to coat. Cover tightly with plastic wrap or a kitchen towel and set aside in a warm, draft-free place. Allow the dough to rise until doubled in volume, 45 minutes to 1 hour. While waiting, line a baking sheet with parchment paper and place the breadcrumbs in a small bowl.
Once risen, punch down the dough to release excess air. Turn it out onto a lightly floured surface and choose your shaping method.
For Dinner Rolls: Divide the dough into 4 equal portions, then cut each into 6 smaller pieces to make 24 total. Working with one piece at a time, roll it into a tight, smooth ball by pressing down gently with your palm and cupping your hands while rolling in circular motions. Dip the top of each ball into the breadcrumbs and arrange crumb-side up on the prepared baking sheet, spacing them evenly in 6 rows of 4.
For Traditional Rolls: Pat the dough into an 8×12-inch rectangle, keeping the long side closest to you. Cut the dough lengthwise into 4 strips, then roll each into a 12-inch rope. Slice each rope into 6 pieces. Roll each piece lightly in breadcrumbs to coat fully, then arrange on the baking sheet, spacing evenly in 6 rows of 4.
Once shaped, lightly sprinkle extra breadcrumbs over the tops if desired. Cover the tray loosely with plastic wrap or a towel and let the rolls rise again until puffy and springy to the touch, 40 minutes to 1 hour.
Preheat the oven to 350°F during the final proofing. When ready, uncover the rolls and bake for 25 minutes, or until the tops are golden brown and the kitchen smells wonderfully toasty. Allow to cool slightly for 5 to 10 minutes before serving.
These soft, fluffy rolls are best enjoyed warm — perfect with a cup of coffee, or sliced open and filled with ham, cheese, or your favorite spread for a traditional Filipino breakfast treat.
Filipino Sourdough Pandesal Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups bread flour
- 1 cup whole milk
- 4 tablespoons unsalted butter
- 1/2 cup sourdough discard stirred
- 2 large eggs
- 1 1/2 teaspoons active dry yeast
- 1/3 cup plus 2 tablespoons granulated sugar divided
- 2 teaspoons kosher salt
- Cooking spray or vegetable oil
- 1/3 cup fine dry breadcrumbs
Instructions
- In the bowl of a stand mixer fitted with a dough hook, combine the yeast and 2 tablespoons of sugar. Warm the milk gently in a small saucepan over medium heat until it reaches about 105°F to 110°F — warm but not hot to the touch, roughly 3 minutes. (You can also use the microwave for convenience.) Pour the warm milk into the yeast mixture and whisk lightly to combine. Let the mixture rest until it turns foamy and active, about 5 to 10 minutes. Meanwhile, melt the butter and set it aside to cool slightly to room temperature.
- In a separate large bowl, whisk together the all-purpose flour, bread flour, and salt until evenly distributed. Once the yeast mixture is ready, whisk in the melted butter, remaining 1/3 cup of sugar, sourdough discard, and eggs until smooth. With the mixer on low speed, gradually add the flour mixture to the wet ingredients. When all the flour has been added, increase the speed to medium and knead until the dough becomes soft, elastic, and slightly tacky but not sticky — this should take about 5 minutes.
- Lightly grease a large bowl with cooking spray or a thin layer of oil. Transfer the dough to the bowl, turning it once to coat. Cover tightly with plastic wrap or a kitchen towel and set aside in a warm, draft-free place. Allow the dough to rise until doubled in volume, 45 minutes to 1 hour. While waiting, line a baking sheet with parchment paper and place the breadcrumbs in a small bowl.
- Once risen, punch down the dough to release excess air. Turn it out onto a lightly floured surface and choose your shaping method.
- For Dinner Rolls: Divide the dough into 4 equal portions, then cut each into 6 smaller pieces to make 24 total. Working with one piece at a time, roll it into a tight, smooth ball by pressing down gently with your palm and cupping your hands while rolling in circular motions. Dip the top of each ball into the breadcrumbs and arrange crumb-side up on the prepared baking sheet, spacing them evenly in 6 rows of 4.
- For Traditional Rolls: Pat the dough into an 8×12-inch rectangle, keeping the long side closest to you. Cut the dough lengthwise into 4 strips, then roll each into a 12-inch rope. Slice each rope into 6 pieces. Roll each piece lightly in breadcrumbs to coat fully, then arrange on the baking sheet, spacing evenly in 6 rows of 4.
- Once shaped, lightly sprinkle extra breadcrumbs over the tops if desired. Cover the tray loosely with plastic wrap or a towel and let the rolls rise again until puffy and springy to the touch, 40 minutes to 1 hour.
- Preheat the oven to 350°F during the final proofing. When ready, uncover the rolls and bake for 25 minutes, or until the tops are golden brown and the kitchen smells wonderfully toasty. Allow to cool slightly for 5 to 10 minutes before serving.
- These soft, fluffy rolls are best enjoyed warm — perfect with a cup of coffee, or sliced open and filled with ham, cheese, or your favorite spread for a traditional Filipino breakfast treat.