Ohhh yes — Lángos 🇭🇺✨
That legendary Hungarian street food: pillowy fried dough, crispy outside, soft inside, and smothered with garlicky goodness.
Here’s the authentic Hungarian lángos recipe, just like you’d get at a market or beach stand in Hungary.
Hungarian Lángos (Fried Flatbread)
Ingredients (6–8 lángos)
- 4 cups (500 g) all-purpose flour
- 1 packet (2¼ tsp) active dry yeast
- 1 tsp sugar
- 1½ cups (360 ml) warm water
- 1 tsp salt
- 2 tbsp oil (in dough)
- Oil for frying (sunflower or vegetable)
Toppings (traditional)
- Garlic water (crushed garlic + warm water)
- Sour cream
- Grated cheese (Hungarian trappista or mozzarella)
Instructions
- Activate yeast
Mix yeast, sugar, and warm water. Let sit 5–10 minutes until foamy. - Make dough
Add flour, salt, and oil. Mix and knead until soft and slightly sticky (8–10 min). - First rise
Cover and let rise 1 hour, until doubled. - Divide & shape
Divide dough into balls.
Gently stretch by hand into thin rounds (don’t use a rolling pin). - Fry
Heat oil to 350°F / 175°C.
Fry each lángos 1–2 minutes per side until golden. - Top & serve immediately
Brush with garlic water, spread sour cream, sprinkle cheese.
Authentic Hungarian tips 🇭🇺
- Dough should be soft and elastic, not stiff
- Stretch thinner in the center, thicker edges
- Eat hot, standing up, possibly burning your fingers 😄
Popular variations
- 🧀 Cheese-only
- 🥓 Bacon bits + sour cream
- 🌶 Spicy sausage
- 🍬 Sweet version (powdered sugar or jam — less common but nostalgic)
What not to do (if you want it authentic)
❌ No baking
❌ No pizza sauce
❌ No garlic powder — fresh garlic only
If you want, I can also give you:
- Shortcut lángos using leftover mashed potatoes
- No-yeast emergency version
- Air-fryer adaptation (not traditional but works)
- Hungarian beach-stand topping combos
Just say the word 🇭🇺💛
