Lángos Recipe

13 comments Posted by: Zizi

Hungarian Fried Bread

Meet a very popular Hungarian street food speciality, lángos. It's a deep fried flat bread made of a dough with flour, yeast, salt and water (a kind of bread dough). Lángos can be made with yoghurt, sour cream or milk instead of water, a dash of sugar along with salt and sometimes with flour and boiled mashed potatoes, which is called potato lángos. It is eaten fresh and warm, topped with sour cream and grated cheese, garlic or garlic butter, or doused with garlic water. Lángos can be cooked at home or bought at markets and street vendors around the country. The name comes from 'láng', the Hungarian word for flame.

Traditionally, lángos was baked in the front of a brick oven, close to the flames. It was made from bread dough and was served as breakfast on days when new bread was baked. Nowadays, lángos is deep fried in oil. Lángos is also very popular and known as a fast food at fairs and in amusement parks in Austria, the Czech Republic, Slovakia, Croatia, Serbia and Romania.

The ingredients (makes about 10 lángos, depending on the size)

300 g all-purpose flour
7 g dried (instant) yeast
250 ml water
1/2 teaspoon salt
sunflower oil (for frying)
toppings: sour cream, grated cheese, garlic

The how-to

In a mug, dissolve the salt in the water. In a bowl, combine the sifted flour with the yeast. Add the salty water to it and stir thoroughly (if it's very sticky, add a little bit more flour). Work the dough with a wooden spoon or with your hands until the dough is smooth and no longer sticks to the bowl. Leave the dough in the bowl, cover with a clean cloth and let it rise for 30-40 minutes or until it has doubled in size.

Once it is rested, carefully tip out the dough onto a floured surface, stretch it out into a square and cut out about 10 cm (3,93 inch) round shapes with a big glass (a big cookie cutter also works). Stretch out each piece with your fingers into a round shape with the centre being thinner than the edges. Let the pieces rest for another 30 minutes on the floured surface.

In a saucepan, heat sunflower oil. Place the lángos into the hot oil, fry it on one side until golden brown then turn. Repeat with the remaining lángos dough.

Serve while it's hot. You can eat it simple or sprinkled with chopped garlic or doused with garlic water and topped with grated cheese and sour cream.

Bon appétit! (Jó étvágyat!)

Recipe and photos by Zizi

You are reading: Lángos Recipe
Posted in: Budapest Blog & Articles  Category: Hungarian Recipes

tags: hungarian cuisine recipe food

  1. Georgie :) opines:

    hey are you able to fry them in a deep fryer?

  2. Roberta Gyori opines:

    @Georgie smile - I’ve never tried it, but I believe you can use a deep fryer.

  3. Jeanne opines:

    Can they be frozen after frying, then after de-frosting re-heated in oiled pan?

  4. Zita - ziziadventures.com opines:


    Lángos is good to be eaten only when it’s hot and fresh. Freezing and de-frosting it… I think it’s not good for the dough and the texture of the fried lángos would be awful!

  5. Georgie :) opines:

    Thanks so much smile Me and my partner had langos at a festival and we loved it so much, I was wondering if you had any other topping ideas. I have tried to Google some but I couldn’t find much :( preferably toppings with meat?

  6. amber opines:

    @Georgie smile - @Georgie smile -

    @Georgie smile: Thanks so much Me and my partner had langos at a festival and we loved it so much, I was wondering if you had any other topping ideas. I have tried to Google some but I couldn’t find much :( preferably toppings with meat?

    I live in Germany, and they put Doner meat, which is like a gyro meat, and they also top it with ham.

  7. Joe C opines:

    Had this in Guernsey at a street fair. it was lovely with Bacon, Cheese and Sour Cream.. Cant wait to try this recipe smile

  8. Mary Bank opines:

    We make these twice a year (christmas and easter) and I have cheated and used pizza dough before. You HAVE to eat them fresh. We fry them, salt a little and then dip them in sour cream and have a hot tea with it.
    I have seen people make pizza out of it which is brilliant.

  9. Klaudia opines:

    Hi everyone, I am hungarian smile This was my favourite sweet when I was a chiled as we`ve put chocolate cream on it. Or you can have it just with ground sugar on top, or my other favourite was the garlic cream fraishe topping
    . smile

  10. allan opines:

    @Georgie smile - they would be great with some brisket over the cream cheese and then topped with shreaded farmers or mozzarella melted.

  11. Erzsebet Toth opines:

    It is very good as a dessert langos also, with a sugar/cinnamon coating or with jam spread on the top or Nutella!

  12. frank reszler opines:

    there is nothing like it/oh fuck is it yummy or what

  13. Teri Hunt opines:

    My mother prepared Langos by rubbing a clove of garlic or two on the baked Langos… much like garlic bread adding a bit of salt.

    She served it with a glass of wine to those who just dropped in for a short visit.  Nothing like Langos, wine and good friends.

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