{{Short description|Type of Philippine bread}} {{Use mdy dates|date=November 2022}} {{Use Philippine English|date=November 2022}} {{Infobox food | name = Pandesal | image = {{Photomontage | photo1a = Pinoy Pandesal.jpg | photo2a = Malunggay Pandesal.jpg | size = 250 | spacing = 4 | color = transparent | border = 0 }} | alternate_name = Pan de sal | country = The Philippines | region = | creator = | course = Breakfast | type = Bread roll | served = | main_ingredient = Flour, yeast, sugar, salt, oil | variations = | calories = 175<ref>{{cite web|url=https://www.allrecipes.com/recipe/16151/pan-de-sal-i/|title=Pan De Sal I|website=Allrecipes.com|access-date=March 18, 2025}}</ref> | other = }} '''Pandesal''', also written as '''pan de sal''' or pandisal ({{langx|es|pan de sal}}, lit. "bread of salt"), is a staple bread roll in the Philippines commonly eaten for breakfast.<ref name="shah">{{cite web|last1=Shah|first1=Khushbu|title=How Pandesal Became a Filipino Breakfast Staple|url=http://www.eater.com/2016/2/16/11007854/pandesal-philippines-bread-filipino-breakfast|website=Eater|date=February 16, 2016 |access-date=April 23, 2017}}</ref> It is made of flour, yeast, sugar, oil, and salt.<ref>[http://www.pinoyslang.com/?d=pandesal&b=p "Pandesal."] {{webarchive|url=https://web.archive.org/web/20140222101421/http://www.pinoyslang.com/?d=pandesal&b=p |date=February 22, 2014 }} [http://pinoyslang.com Pinoyslang.com]{{webarchive|url=https://web.archive.org/web/20150104064320/http://pinoyslang.com/ |date=January 4, 2015 }}. Accessed July 2011.</ref><ref>{{Cite web|url=http://www.thelittleepicurean.com/2015/08/pandesal-filipino-bread-rolls.html|title=Pandesal (Filipino Bread Rolls)-The Little Epicurean|date=August 20, 2015|access-date=July 20, 2016}}</ref>
==Description== ''Pandesal'' is a popular yeast-raised bread in the Philippines. Individual loaves are shaped by rolling the dough into long logs (''bastón'', Spanish for "stick") which are rolled in fine bread crumbs. These are then portioned, allowed to rise, and baked.
It is most commonly served hot and may be eaten as is, or dipped in coffee, ''tsokolate'' (hot chocolate), or milk. It can also be complemented with butter, margarine, cheese, jam, peanut butter, chocolate spread, or other fillings like eggs, sardines and meat.
Its taste and texture closely resemble those of the Puerto Rican ''pan de agua'' and the Mexican ''bolillos''. Contrary to its name, ''pandesal'' tastes slightly sweet rather than salty. Most bakeries produce ''pandesal'' in the morning for breakfast consumption, though some bake ''pandesal'' the whole day.<ref>[https://web.archive.org/web/20081121070349/http://www.applepiepatispate.com/bread/pan-de-sal-filipino-salted-bread-rolls/ applepiepatispate.com]</ref><ref>{{Cite web|url=http://www.kawalingpinoy.com/2013/12/pandesal/|title=Pandesal - kawaling pinoy|date=December 11, 2013|access-date=July 20, 2016}}</ref>
==Variants== Some ''pandesal'' in supermarkets and some bakeries are less crusty and lighter in color. These also tend to have more sugar than the traditional ''pandesal,'' which only has 1.75% sugar.<ref name="riseandrise">{{cite news |last1=Grana |first1=Rhia |title=The rise and rise of flavored pandesal, or how a humble bread became a canvas for Pinoy creativity |url=https://www.abs-cbn.com/ancx/food-drink/features/10/18/20/the-rise-and-rise-of-flavored-pandesal-or-how-a-humble-bread-became-a-canvas-for-pinoy-creativity |access-date=October 18, 2020 |work=ANCX |date=October 18, 2020}}</ref>
On Siargao Island, famous as a surfing spot, an oval-shaped version is locally known as "''pan de surf''" as it resembles a surfboard. It is baked on makeshift ovens fueled with coconut husks, and usually sold alongside ''pan de coco''.<ref>{{cite web |last1=Catoto |first1=Roel |title=Pan de Surf |url=http://www.mindanews.com/photo-of-the-day/2013/09/pan-de-surf/ |website=MindaNews |access-date=November 28, 2018|date=September 26, 2013}}</ref><ref>{{cite news |title=Siargao beyond surfing: A 'Biyahe ni Drew' itinerary |url=https://www.gmanetwork.com/news/newstv/biyahenidrew/475474/siargao-beyond-surfing-a-biyahe-ni-drew-itinerary/story/ |access-date=November 28, 2018 |agency=GMA News Online |date=April 24, 2015}}</ref>
Dried and ground-up malunggay or moringa leaves are sometimes mixed into the flour for added nutritional content; this is called "''malunggay pandesal''" or "malunggay bread".<ref name="riseandrise"/> A popular new variant of pandesal is ''ube'' cheese ''pandesal,'' which has a purple yam (''ube'') and cheese filling. It is characteristically purple like all ube-based dishes.<ref>{{cite web |title=Ube Cheese Pandesal |url=https://www.kawalingpinoy.com/ube-cheese-pandesal/ |website=Kawaling Pinoy |date=June 3, 2020 |access-date=July 11, 2020}}</ref> Other contemporary variants include chocolate, matcha, strawberry and blueberry flavors.<ref name="riseandrise" />
A soft, yellowish type of Filipino bread roll that is similar to pandesal except that it uses eggs, milk, and butter or margarine is known as Spanish bread, Señorita bread, or ''pan de kastila''. Unlike the pandesal, it commonly has sweet fillings. It is unrelated to the Spanish ''pan de horno'' (also known in English as "Spanish bread").<ref>{{cite web |last1=Orillos |first1=Jenny |title=Pinoy Bread: 10 Best Panaderia Classics |url=https://www.spot.ph/eatdrink/44900/local-bread-10-best-panaderia-finds-in-manila |website=Spot.ph |access-date=May 1, 2020}}</ref>
==History== The precursor of the ''pandesal'' was ''pan de suelo'' ("[oven] floor bread"), a local Spanish-Filipino version of the French baguette baked directly on the floor of a wood-fired oven called a ''pugón.'' It was made with wheat flour and was harder and crustier than the ''pandesal''. Since wheat is not natively produced in the Philippines, bakers eventually switched to more affordable yet inferior flour, resulting in the softer, doughy texture of the ''pandesal''.<ref name="shah"/><ref>{{cite web|last1=Estrella|first1=Serna|title=The Secret History Behind Pan de Regla and Other Panaderia Eats|url=http://www.pepper.ph/panaderia-eats/|website=Pepper|access-date=April 23, 2017|archive-date=April 9, 2021|archive-url=https://web.archive.org/web/20210409180623/https://pepper.ph/panaderia-eats/|url-status=dead}}</ref>
''Pandesal'' flourished in the American colonial era in the early 1900s, when cheaper American wheat became readily available. It has since become a staple breakfast bread in the Philippines.<ref name="shah"/><ref>{{Cite web|url=http://thedailyroar.com/culture/pan-de-sal-philippine-national-bread/|title=Pan de Sal: Philippine National Bread {{!}} The Daily Roar|last=admin|website=thedailyroar.com|date=January 18, 2014 |access-date=July 20, 2016}}</ref> Baking of ''pandesal'' in ''pugón'' has declined due to a nationwide ban on cutting mangrove trees for fuel, and bakers shifted to using gas-fired ovens.<ref name="riseandrise" />
== Gallery == <gallery class="center" widths="195" heights="145" classes="center"> File:Pampanga Prado Farm - Sausage, Egg, Kesong Puti, and Pan de Sal.jpg|Traditional full Filipino breakfast with ''kesong puti'', ''pandesal'', ''sinangag'' (garlic rice), and a ''longganisa'' sausage File:Bag of pandesal.JPG|''Pandesal'' plastic-wrapped for the grocers File:Pandesaljf1683.JPG|The "putok" is a variation on the ''pandesal'' made from monay dough File:Ube Pandesal (Filipino purple yam Bread roll).jpg|''Pandesal'' with ube File:RNJ PANDESAL.jpg|''Pandesal'' with malunggay File:4921ZMcDonald's products.jpg|''Cheesy Eggdesal with Ham'': a ''Pandesal'' breakfast sandwich from McDonald's Philippines File:Fresh baked Pandesal.jpg|''Pandesal'' fresh and hot from the oven. </gallery>
==See also== {{portal|Food}} * Pan de siosa * Pan de monja (''monáy'') * Pan de coco * Pan de campo * French roll
==References== {{reflist}}
{{Filipino food}}
Category:Yeast breads Category:Philippine breads Category:Southeast Asian breads