Prepare the dough: In a large bowl, mix flour, salt, and yeast. Add softened butter, sour cream, egg, and grated cheese. Knead into a soft, smooth dough (about 8–10 minutes).
Let it rise: Cover with a towel and let it rest for 45–60 minutes, or until doubled in size.
Shape: Roll the dough out to about ½ inch (1.5 cm) thick. Using a knife, lightly score the top in a crisscross pattern (for that classic look). Cut out small rounds with a biscuit cutter or glass (about 2 inches wide).
Brush & top: Place on a parchment-lined baking sheet. Brush tops with beaten egg and sprinkle generously with grated cheese.
Bake: Bake in a preheated oven at 375°F (190°C) for 18–22 minutes, until puffed and golden.
Serve warm! Soft, cheesy, and melt-in-your-mouth delicious 😋
💡 Tips for the Best Pogácsa
For extra flavor, add a pinch of Hungarian paprika or caraway seeds to the dough.
You can make them ahead — just reheat in the oven before serving.
Some versions fold the dough like puff pastry once or twice before cutting to make them even flakier.
Would you like me to give you the layered “folded” version next? (That’s the one Hungarian grandmas make for holidays — extra buttery and full of layers!)
