Langos Recipe – Hungarian Special
Langos is a beloved Hungarian street food that combines a crispy, golden-brown exterior with a soft, pillowy interior for the ultimate comfort food experience. Made from simple ingredients like yeast, flour, warm water, salt, and sugar, the dough is deep-fried until perfectly puffed. Topped with savory garlic butter, creamy sour cream, and grated cheese—or even sweet options like jam or powdered sugar—this fried bread treats both savory and sweet cravings. Whether served as a snack at fairs or shared with friends as a main dish, Langos delivers flavor, texture, and warmth in every bite.
- Prep Time15 min
- Cook Time5 min
- Perform Time1 hr
- Total Time1 hr 20 min
Langos recipe Ingredients
- 2 ½ cups all-purpose flour
- 1 packet (7g) dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup warm water
- 1 tablespoon vegetable oil (plus extra for frying)
- 1 clove garlic (optional)
- Sour cream (optional)
- Grated cheese (optional)
- Garlic butter or minced garlic (optional)
Prepare the dough
In a large bowl, mix the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes bubbly and frothy.
Add the flour, salt, and vegetable oil to the yeast mixture. Stir until the dough comes together.
Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic.
Place the dough in a greased bowl, cover it with a clean towel, and let it rise for 1 hour, or until it doubles in size.
Shape the langos
Once the dough has risen, punch it down and divide it into small portions (about 6-8 pieces).
Roll each piece into a ball and then stretch it out with your hands or a rolling pin into a flat circle (about 6 inches in diameter).
Fry the langos
Heat a generous amount of vegetable oil in a large frying pan over medium-high heat.
Once the oil is hot, gently slide one dough circle into the oil. Fry for about 2-3 minutes on each side, or until golden brown and crispy.
Remove from the oil and place on paper towels to drain excess oil.
Add toppings
Optionally, rub a clove of garlic on the hot langos for extra flavor.
Top with sour cream, grated cheese, or any other desired toppings.
Serve
Serve immediately while warm and enjoy!
Recipe Notes:
Yeast Activation: Make sure the water is just warm (not hot) so the yeast bubbles properly—over-heated water can kill the yeast.
Dough Consistency: If the dough is too sticky, add a bit more flour; if it’s too dry, splash in a little water to keep it soft and stretchable.
Oil Temperature for Frying: Heat oil well so the langos sizzles the moment you place it in—medium-high heat helps make it golden without absorbing too much oil.
Topping Ideas: Traditional sour cream and cheese are classics, but garlic butter or powdered sugar add great variety; ham or sweet toppings work too.
Serving Freshness & Reheating: Langos tastes best fresh. If you have leftovers, reheat in a skillet or oven to keep the crust crisp; avoid microwaving which makes it soggy.
