Published By Natasha KrajncCategorized as Sourdough Bread Recipes
We all love good bread for breakfast, so why not create a scrumptious sourdough pandesal recipe, for your family to enjoy? Take a look at this yummy Filipino breakfast bread.
Table of Contents
- What is Filipino Sourdough Pandesal?
- What To Eat With Sourdough Pandesal?
- Sourdough Pandesal Recipe
- Ingredients
- Sponge
- Dough
- Topping
- Instructions
- Nutrition
- Ingredients
- Sourdough Pandesal
- FAQs
Sourdough Pandesal Recipe
This scrumptious sourdough pandesal recipe will transport you to the Phillipines. Its soft, plush texture and crusty layer make the perfect breakfast treat. Its slightly sweet taste, with a sourdough tang, makes this bake worthwhile!
- Total Time: 24 hrs 55 mins
- Yield: 12 pieces 1x
Ingredients
Scale
Sponge
- 80g all-purpose flour
- 226g water
- 14g starter
Dough
- 240g all-purpose flour
- 120g bread flour
- 1 egg
- 9g kosher salt
- 25g sugar
- 28g vegetable oil
Topping
- 100g breadcrumbs
Instructions
- Mix the sponge ingredients in a bowl, then cover the bowl and set this in a warm place to rest overnight.
- Add the all-purpose flour, bread flour, egg, salt, and sugar into a bowl and mix well. Once your mixture has formed a nice dough, knead the vegetable oil into the dough, dropping one tablespoon of oil at a time. Your dough will gradually become softer as you continue to knead. Cover the bowl with plastic wrap and let this rest for an hour.
- Splash your work surface with a little oil, and knead the dough onto it for 10, minutes. Round the dough into a tight ball, and place this into a clean and lightly greased bowl. Cover the bowl with plastic wrap and place it in a warm spot to rest.
- Let the dough proof until it has doubled in volume.
- Place breadcrumbs on a plate. Flatten the dough into a large rectangle and shape it into a baton.
- Cut the dough into 12 portions using a bench scraper. Roll each portion of dough into the bread crumbs. Arrange the dough on a small baking sheet, and cut sides up.
- Cover the baking sheet with plastic wrap and let this rise for one hour.
- Meanwhile, preheat the oven to 350F, while the dough proofs for 30 minutes to 1 hour. Remove the plastic wrap and bake for 30 minutes.
- Author: Natasha Krajnc
- Prep Time: 24 hrs 30 mins
- Cook Time: 25 mins
- Category: bread
- Cuisine: Filipino
Nutrition
- Serving Size: 1 piece/roll
- Calories: 201 kcal
- Fat: 4 g
- Saturated Fat: 1 g
- Carbohydrates: 36 g
- Protein: 6 g
Keywords: sourdough pandesal
What is Filipino Sourdough Pandesal?
Filipino pandesal translates to salt bread, similar to the American-style dinner roll, with a sweet and savory taste.
The best and most appreciated part about the pandesal is the brilliant softness of the bread, coupled with its golden exterior, encrusted with breadcrumbs.
What To Eat With Sourdough Pandesal?
Sourdough pandesal can be enjoyed for breakfast and paired with almost anything. From dry to fresh fruits and buttered bread, there are no limits to elevating this scrumptious breakfast bread.
A popular and more classic breakfast choice would include pandesal coated in butter, stuffed with cheese, eggs, or even spread with all sorts of jams. Peanut butter is also at the top of the list when it comes to stuffing this incredibly soft breakfast roll.
(Speaking of breakfast, check out my other sourdough breakfast ideas on the blog!)
- The Most Delicious Sourdough Breakfast Sandwich
- 5+ Sourdough Breakfast Recipe
Sourdough Pandesal Recipe
This scrumptious sourdough pandesal recipe will transport you to the Phillipines. Its soft, plush texture and crusty layer make the perfect breakfast treat. Its slightly sweet taste, with a sourdough tang, makes this bake worthwhile!
- Type: Bread
- Cuisine: Filipino
- Recipe yield: 12 rolls
- Calories: 201kcal
- Preparation time: 1 day 30 minutes
- Cooking time: 25 minutes
- Total time: 1D55M
Ingredients
Sponge
- 80g all-purpose flour
- 226g water
- 14g starter
Dough
- 240g all-purpose flour
- 120g bread flour
- 1 egg
- 9g kosher salt
- 25g sugar
- 28g vegetable oil
Topping
- 100g breadcrumbs
Instructions
- Mix the sponge ingredients in a bowl, then cover the bowl and set this in a warm place to rest overnight.
- Add the all-purpose flour, bread flour, egg, salt, and sugar into a bowl and mix well. Once your mixture has formed a nice dough, knead the vegetable oil into the dough, dropping one tablespoon of oil at a time. Your dough will gradually become softer as you continue to knead. Cover the bowl with plastic wrap and let this rest for an hour.
- Splash your work surface with a little oil, and knead the dough onto it for 10, minutes. Round the dough into a tight ball, and place this into a clean and lightly greased bowl. Cover the bowl with plastic wrap and place it in a warm spot to rest.
- Let the dough proof until it has doubled in volume.
- Place breadcrumbs on a plate. Flatten the dough into a large rectangle and shape it into a baton.
- Cut the dough into 12 portions using a bench scraper. Roll each portion of dough into the bread crumbs. Arrange the dough on a small baking sheet, and cut sides up.
- Cover the baking sheet with plastic wrap and let this rise for one hour.
- Meanwhile, preheat the oven to 350F, while the dough proofs for 30 minutes to 1 hour. Remove the plastic wrap and bake for 30 minutes.
Nutrition
- Calories: 201kcal
- Carbohydrates: 36g
- Protein: 6g
- Fat: 4g
- Saturated fat: 1g
Sourdough Pandesal
While sourdough pandesal certainly makes the perfect breakfast treat, you can also enjoy it at any time of day! From snack time to late evening treats, there are no limits to enjoying this fun Filipino breakfast bread!
FAQs
How to Make Filipino Pandesal?
To make pandesal you’ll need 5 key ingredients: flour, yeast, oil, sugar, and salt. You can check out the full recipe above.
How to Make Pandesal Soft?
Great kneading is one of the secrets to producing the softest and chewiest pandesal. Kneading the dough distributes the ingredients perfectly.
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By Natasha Krajnc
Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe.My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.
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