Classic Lángos with Garlic Oil, Sour Cream, and Cheese

Why You’ll Love This Recipe

• Classic Hungarian street-food flavor: puffy, blistered frybread with garlicky sheen.
• Simple pantry dough that mixes up quickly and fries in minutes.
• Customizable toppings: tangy sour cream and cheese, plus optional ham or peppers.
• Foolproof technique tips for big bubbles, soft centers, and crisp edges.

Grocery List

• Produce: Garlic, banana pepper or roasted red pepper (optional)
• Dairy: Whole milk, sour cream (full-fat), mild shredding cheese
• Pantry: All-purpose flour, instant yeast, sugar, fine salt, neutral oil for dough and frying, optional diced cooked ham

Full Ingredients

Dough

• 500 g all-purpose flour (about 4 cups, spooned and leveled)
• 2 1/4 tsp instant yeast
• 1 tsp granulated sugar
• 1 1/2 tsp fine sea salt
• 200 ml warm whole milk (about 110°F/43°C)
• 140 ml warm water (about 110°F/43°C)
• 1 tbsp neutral oil (sunflower or canola)

Garlic Oil

• 6 tbsp neutral oil (sunflower is traditional)
• 4 garlic cloves, finely grated or pressed
• Pinch of salt

For Frying

• 1.5–2 liters (6–8 cups) neutral oil, enough for 2 inches depth in a wide pot

Toppings

• 1 cup full-fat sour cream
• 1 cup (120 g) mild shredded cheese (Trappista-style, mozzarella, Monterey Jack, or Edam)
• Optional: 100 g diced cooked ham; 1 small banana pepper or roasted red pepper, thinly sliced

Step-by-Step Instructions

Step 1: Wake up the yeast

In a measuring jug, stir together the warm milk, warm water, and sugar. Sprinkle in the instant yeast, whisk briefly, and let stand for 5 minutes until lightly foamy. If it does not foam, the liquid may be too hot or the yeast inactive; start again with new yeast.

Step 2: Make and knead a soft dough

In a large bowl, whisk the flour and salt. Pour in the yeast mixture and 1 tablespoon oil. Mix with a wooden spoon until a shaggy dough forms, then knead by hand or with a stand mixer (dough hook) on medium-low for 6–8 minutes. The dough should be soft and slightly sticky but elastic; add 1–2 tablespoons flour only if it is excessively wet.

Step 3: First rise

Lightly oil a medium bowl, add the dough, turn to coat, and cover tightly. Let rise in a warm spot until doubled in size, 60–75 minutes.

Step 4: Make garlicky oil and prep toppings

In a small bowl, combine 6 tablespoons oil, grated garlic, and a pinch of salt. Set aside. In separate bowls, have sour cream, shredded cheese, and optional ham/peppers ready so you can top the frybread while it is hot.

Step 5: Portion and rest

Turn the risen dough onto a lightly oiled surface. Divide into 8 equal pieces (about 95–100 g each). Shape into tight balls by tucking edges under. Cover loosely and rest 15 minutes to relax the gluten; this makes stretching easier and prevents spring-back.

Step 6: Heat oil and stretch the rounds

Pour 2 inches of frying oil into a wide, heavy pot. Heat to 350°F (175°C), checking with a thermometer. Working with one dough ball at a time, lightly oil your fingertips and stretch into a 7–8 inch round, keeping the center slightly thinner and the rim a touch thicker. Avoid tearing; if it resists, let it rest 1–2 minutes and stretch again.

Step 7: Fry until golden and blistered

Slide the stretched dough into the hot oil. Fry 1–2 minutes until puffed and golden underneath, spooning hot oil over the top to encourage blistering. Flip and fry another 1–2 minutes. Adjust heat to maintain 340–355°F (171–179°C). Drain on a rack or paper towels. Immediately brush the hot bread with garlicky oil.

Step 8: Top and serve

Spread each lángos with a generous spoonful of sour cream, shower with shredded cheese, and add optional ham or peppers. Serve right away while hot and crisp at the edges.

Pro Tips

• Soft dough equals airy frybread. Resist adding too much flour; lightly oil your hands for easier handling.
• Resting is key. The 15-minute bench rest relaxes gluten so you can stretch thin centers without tearing.
• Control oil temperature. Too cool yields greasy bread; too hot burns before the center cooks. Aim for 350°F (175°C) and adjust between batches.
• Drain on a rack. A wire rack keeps bottoms crisp compared to stacking on paper towels.
• Brush with garlic oil while hot so it soaks in. For milder garlic, briefly warm the oil and garlic together off heat.

Variations

• Potato lángos: Replace 150 g of the flour with 150 g cooled, riced cooked potato for extra tenderness. Reduce liquids slightly as needed.
• Paprika finish: Stir 1 tsp sweet Hungarian paprika into the garlic oil for color and a gentle warmth.
• Stuffed: Fold a thin layer of shredded cheese and diced ham into the dough round before frying, sealing edges well.

Storage & Make-Ahead

Best eaten fresh. The dough can be made up to 24 hours ahead: after the first rise, punch down, cover, and refrigerate. Bring to room temperature for 45–60 minutes before shaping. Fried lángos keep 1 day at room temperature; re-crisp in a 400°F (200°C) oven for 6–8 minutes. Garlic oil with fresh garlic should be used the same day; for longer storage (up to 3 days refrigerated), briefly heat the oil and garlic to a gentle sizzle, cool, and refrigerate. Always top just before serving.

Nutrition (per serving)

Approximate for 1 lángos with garlic oil, sour cream, and cheese: 430 calories; 23 g fat (8 g saturated); 44 g carbohydrates; 10 g protein; 2 g fiber; 520 mg sodium. Values will vary based on oil absorption and toppings.