Hungarian Lángos Recipe with Garlic and Sour Cream

Name: Hungarian Lángos Recipe with Garlic and Sour Cream
Prep time: 25 min
Cook time: 20 min
Total time: 105 min
Yield: 8 pieces
Cuisine: Hungarian
Ingredients: 500 g all-purpose flour; 7 g instant yeast; 1 tsp granulated sugar; 1 tsp fine salt; 300 ml warm water; 2 tbsp neutral oil, for dough; 1 l neutral oil, for frying; 2 whole garlic cloves, crushed; 150 g sour cream; 120 g grated cheese

Puffy Hungarian fried flatbreads topped with garlic, sour cream and cheese.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 45 minMakes 8 pieces

Jump to Recipe

Lángos is a fried yeast dough traditionally eaten hot, here served with garlic, sour cream and cheese. The source method needs a clearer rise and frying temperature, so shape small rounds and fry in batches at about 175°C (350°F). Keep the oil level modest and never leave it unattended. Drain briefly, then add toppings while the bread is still warm. Mix warm water, yeast and sugar. Let stand 5 minutes until foamy, unless using instant yeast directly. Add flour, salt and 2 tablespoons oil. Knead 8 minutes until smooth. Cover and rise about 1 hour until doubled. Divide dough into 8 portions. With lightly oiled hands, stretch each into a round about 15 cm wide, slightly thinner in the centre.

Hungarian Lángos Recipe with Garlic and Sour Cream

How to tell when it is ready

Rub warm lángos with garlic, spread with sour cream and scatter grated cheese over the top.

Tips

Mix warm water, yeast and sugar.
Add flour, salt and 2 tablespoons oil.
Divide dough into 8 portions.
Heat frying oil in a deep heavy pot to 175°C (350°F).

Troubleshooting

If dough absorbs too much oil, check that it is hot enough before the next batch.
If dough is tight to stretch, cover and rest 10 minutes.

Substitutions

Use plant-based yoghurt and cheese.
Use bread flour for a chewier texture.

Variations

Add chopped dill to the sour cream.
Serve with a spoon of garlic oil.

Serving suggestions

Top with garlic and sour cream.
Add grated cheese.
Serve with pickles.
Offer chopped spring onions.

Make ahead

Prepare components ahead and store safely. Best eaten immediately. Store plain leftovers refrigerated up to 2 days and reheat in a hot oven.

Storage

Best eaten immediately. Store plain leftovers refrigerated up to 2 days and reheat in a hot oven.

Food safety

Use a deep, stable pot, monitor oil temperature and never leave hot oil unattended. Cool oil fully before disposal.

Frequently asked questions

Can I make lángos dough ahead?

After the first rise, refrigerate covered overnight. Bring toward room temperature before shaping and frying.

How should I store hungarian lángos?

Best eaten immediately. Store plain leftovers refrigerated up to 2 days and reheat in a hot oven.

Top with garlic and sour cream. Best eaten immediately. Store plain leftovers refrigerated up to 2 days and reheat in a hot oven.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Hungarian Lángos Recipe with Garlic and Sour Cream