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 ContentsPrintclock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid iconSponge80g all-purpose flour226g water14g starterDough240g all-purpose flour120g bread flour1 egg9g kosher salt25g sugar28g vegetable oilToppingMix 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 KrajncPrep Time: 24 hrs 30 minsCook Time: 25 minsCategory: breadCuisine: FilipinoNutritionServing Size: 1 piece/rollCalories: 201 kcalFat: 4 gSaturated Fat: 1 gCarbohydrates: 36 gProtein: 6 gWhat 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!)Sourdough Pandesal RecipeThis 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: BreadCuisine: FilipinoRecipe yield: 12 rollsCalories: 201kcalPreparation time: 1 day 30 minutesCooking time: 25 minutesTotal time: 1D55MIngredientsSponge80g all-purpose flour226g water14g starterDough240g all-purpose flour120g bread flour1 egg9g kosher salt25g sugar28g vegetable oilToppingInstructionsMix 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.NutritionCalories: 201kcalCarbohydrates: 36gProtein: 6gFat: 4gSaturated fat: 1gSourdough PandesalWhile 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!FAQsHow 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.