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Langos (Hungarian Fried Bread) Recipe

Langos (Hungarian Fried Bread) Recipe

By What’s Baking

Crispy-edged, pillowy-soft fried bread with a chewy interior, traditionally topped with garlic, sour cream, and cheese for an irresistible savory treat that showcases Hungary's beloved street food.
Difficulty:
Intermediate
Prep Time:
2 hours 30 mins
Cook Time:
15 mins
Serves:
8 langos
An overhead shot of golden-brown langos, perfectly puffed with characteristic bubbles across its surface, glistening with a light sheen of oil that highlights its crispy exterior. The soft natural light accentuates the contrast between the crunchy edges and the pillowy center, where a dollop of tangy sour cream is beginning to melt. Freshly grated cheese scatters across the top, with flecks of vibrant green minced garlic and parsley adding color. The langos rests on a rustic wooden board with small bowls of additional toppings nearby—one with sour cream, another with cheese, and a third with minced garlic in oil. A vintage linen napkin and traditional Hungarian ceramic plate complete the composition, emphasizing the bread's street food roots with an elevated presentation.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">300ml lukewarm milk</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">2 tbsp vegetable oil, plus more for frying</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">2 tbsp butter, melted</li><li class="ingredients-single-item">200g sour cream</li><li class="ingredients-single-item">150g grated cheese (Emmental or Gouda)</li><li class="ingredients-single-item">Fresh parsley, chopped (for garnish)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Deep, heavy-bottomed pan or Dutch oven</li><li class="equipment-single-item">Cooking thermometer</li><li class="equipment-single-item">Slotted spoon or spider strainer</li><li class="equipment-single-item">Paper towel-lined plate</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small bowl, combine the lukewarm milk (ensure it's around 38°C—warm but not hot, as excessive heat will kill the yeast), sugar, and active dry yeast. Stir gently and set aside for 5-10 minutes until frothy. This activation step confirms your yeast is alive and ready to work its magic in the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and 2 tablespoons of vegetable oil. Mix until the dough starts coming together, then transfer to a lightly floured surface.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Knead the dough for 8-10 minutes until smooth, elastic, and slightly tacky but not sticky. The dough should pass the windowpane test—when a small piece is stretched between your fingers, it should become thin enough to see light through without tearing. This indicates proper gluten development, which will give your langos its characteristic chewy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free spot for about 1 hour, or until doubled in size. The slow fermentation develops flavor and improves the texture of your langos.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once risen, gently punch down the dough to release air bubbles. Turn onto a lightly floured surface and divide into 8 equal portions. Shape each portion into a ball, then cover and let rest for 15 minutes to relax the gluten, making the dough easier to stretch.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour vegetable oil into your deep pan to a depth of about 5cm. Heat to 180°C (350°F). Maintaining the correct temperature is crucial—too hot and the outside will burn before the inside cooks; too cool and the langos will absorb excess oil and become heavy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the oil heats, take one dough ball and flatten it with your fingers, then gently stretch it into a disc about 20cm in diameter. The center should be thinner than the edges. Create a slight depression in the middle with your fingers—this helps control the puffing during frying and creates the classic langos shape.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully lower the stretched dough into the hot oil. The dough will immediately begin to puff and bubble—this is exactly what you want! Fry for 1-2 minutes until golden brown on the bottom, then flip using a slotted spoon and fry the other side for another 1-2 minutes until evenly golden brown.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the langos with a slotted spoon and transfer to paper towels to drain excess oil. Repeat with the remaining dough balls, ensuring the oil returns to 180°C between batches.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Mix the minced garlic with the melted butter. While the langos are still hot, brush generously with the garlic butter, allowing it to soak slightly into the bread. The residual heat will mellow the raw garlic flavor while releasing its aroma.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Top each langos with a dollop of sour cream, spreading it evenly, then sprinkle generously with grated cheese and garnish with fresh parsley. Serve immediately while hot and crispy for the authentic Hungarian street food experience!</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 325 calories
🥑 Fat: 16 g
🧈 Saturated Fat: 9 g
🍞 Carbohydrates: 43 g
🍭 Sugar: 28 g
🍗 Protein: 4 g
🫀 Cholesterol: 95 mg
🧂 Sodium: 180 mg

Chef’s Notes

A few helpful details for making this recipe.

Why does my fried bread become too oily and heavy instead of light and crispy?

Oil temperature is crucial—maintain 180°C (350°F) consistently. If too cool, the dough absorbs excess oil. Ensure your dough has proper gluten development through thorough kneading and sufficient rising time. Don't make the discs too thick in the middle, and create a slight depression to control puffing during frying.

What are traditional toppings for Hungarian fried bread, and can I try alternatives?

Traditional toppings are garlic butter, sour cream, and grated cheese with parsley. Popular alternatives include savoury options like bacon bits, caramelised onions, or Hungarian sausage, and sweet versions with cinnamon sugar, fruit preserves, or Nutella. The versatile base works well with many flavour combinations.

Can I prepare Hungarian fried bread dough ahead of time?

Yes! You can prepare the dough and refrigerate it for up to 24 hours after the first rise. This slow fermentation actually enhances flavour. You can also freeze portioned dough balls for up to a month—thaw in the refrigerator overnight, then bring to room temperature before stretching and frying.

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