Add warm water, warm milk, and oil. Mix until soft, sticky dough forms. Don’t add too much flour — dough should be soft.
2. Rise
Cover and let rise 1 hour, until doubled.
3. Shape
Divide dough into 6–8 balls. Rest 10 minutes.
Flatten each ball with hands into a circle, center thinner than edges. Traditional Lángos is not perfectly round — rustic is fine!
4. Fry
Heat oil to 340–350°F / 170–180°C. Fry one at a time, 1–2 minutes per side, until golden and puffed.
Drain on paper towels.
5. Garlic Topping
Brush hot lángos with:
crushed garlic + splash of water/oil or sour cream
This is the soul of lángos.
🍽️ Traditional Toppings
Classic:
Garlic oil
Sour cream
Shredded cheese
Others:
Ham
Bacon
Sausage
Pickled cabbage
Fresh herbs
Sweet:
Nutella
Jam
Powdered sugar
Cinnamon sugar
🇭🇺 Tips for Authentic Texture
Dough should be soft and sticky — don’t over-flour.
Rest the dough well — airy, not dense.
Fry in hot oil so it doesn’t absorb too much.
Eat fresh, while warm — best flavor and texture.
🥣 Make Ahead
Store dough in fridge overnight — even better flavor.
🔥 Shortcut Version
Use:
pre-made pizza dough Shape and fry — not 100% authentic, but fast and tasty.
❤️ Tasting Notes
Lángos is:
Crispy
Soft
Chewy
Garlicky
Comforting
Addictive
Hungarians often eat it on the go, with sour cream and cheese dripping everywhere!
If you want, I can give you: ✔ baked version (healthier) ✔ air fryer version ✔ cheesy stuffed version ✔ garlic butter version ✔ viral Facebook video script
