The Best Crispy Hungarian Langos

Step-by-step method

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At a glance

You're making crispy, fried dough that takes about two hours total, with most of that being rise time. The key to getting them golden and crunchy is rolling the dough thin before frying, then topping them with garlicky sour cream and cheese while they're still hot (or go sweet with jam or Nutella if that's your vibe).

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    Make the dough

    Crumble the yeast into lukewarm water. Leave it in a warm spot until it starts to bubble and rise. Mix the flour with the salt, then pour in the yeast mixture. Knead into a smooth, non-sticky dough.

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  2. Let the dough rise

    2/3

    Let the dough rise

    Cover the bowl with a tea towel or plastic wrap and leave to rise for an hour. After an hour, divide the dough into 10 pieces and shape them into flat rounds. Cover again and let rise for another 20 minutes.

  3. Fry and top

    3/3

    Fry and top

    Fry in a generous layer of oil, or a mix of oil and lard. The thinner you roll out the dough, the crispier your langos will be. Serve hot, topped with whatever you like.

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The Best Crispy Hungarian Langos

bohynekuchyne
Active time total 40 min
Prep 20 min Cook 20 min
Plus 1 h 20 min of resting (not counted in active time)
9 Ingredients
3 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 9 ingredients

Adjust servings

What's in it?

445 kcal

Calories

76 g

Carbohydrates

7 g

Fats

16 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

This langos recipe is really simple and very cheap – all you need are a few basic ingredients. In Hungary, the best langos are topped with garlic, sour cream and grated cheese. If you like, you can add fried bacon or ketchup too. But there's beauty in simplicity, and the classic version is still the best. If you fancy something sweet, you can also make them with Nutella, jam, or sour cream dusted with cocoa.

Vegetarian Snack Hungarian

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