Authentic Hungarian Lángos Recipe (Crispy Outside, Soft Inside)
Hungarian Lángos is one of the most beloved street foods in Hungary. Traditionally sold at markets, fairs, and near lakes like Balaton, lángos is a deep-fried flatbread that is crispy on the outside and soft, airy, and chewy on the inside. While classic lángos is topped simply with garlic oil and salt, it is also commonly served with sour cream and grated cheese.
Despite its humble ingredients, making great lángos at home requires attention to dough texture, proofing time, oil temperature, and frying technique. This recipe walks you through every step in detail so you can achieve authentic, bakery-style results in your own kitchen.
What Is Lángos?
The word lángos comes from the Hungarian word “láng”, meaning flame. Historically, it was baked near open flames in village ovens, but today it is almost always deep-fried. The dough is yeast-based, similar to pizza dough, but softer and slightly sticky. When fried at the correct temperature, it puffs beautifully and develops golden bubbles while staying tender inside.
Ingredients (Makes 6 Large Lángos)
For the dough:
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500 g (4 cups) all-purpose flour
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7 g (2¼ tsp) instant dry yeast
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1 tsp sugar
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1½ tsp salt
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250 ml (1 cup) warm milk (35–38°C / 95–100°F)
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100 ml (⅓ cup + 1 tbsp) warm water (35–38°C / 95–100°F)
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2 tbsp vegetable oil
For frying:
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1–1.5 liters vegetable oil (sunflower oil is traditional)
Classic toppings:
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3 cloves garlic, crushed
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3 tbsp warm water or oil (for garlic sauce)
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Sour cream
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Grated cheese (semi-hard cheese like mozzarella or gouda)
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Salt, to taste
Step-by-Step Instructions
1. Activate the Yeast (5–10 minutes)
In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let it rest for 5–10 minutes until foamy.
Temperature note: The liquid should be warm, not hot. If it exceeds 40°C / 104°F, it may kill the yeast.
2. Prepare the Dough (10 minutes)
In a large mixing bowl, add the flour and salt. Make a well in the center and pour in the activated yeast mixture, warm water, and vegetable oil. Mix with a spoon or your hands until a sticky dough forms.
Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should be soft and slightly tacky but not overly wet. Avoid adding too much flour.
3. First Proofing (60–75 minutes at 24–27°C / 75–80°F)
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size.
Ideal proofing temperature:
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Room temperature: 24–27°C (75–80°F)
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Time: 1–1¼ hours
4. Divide and Rest (15 minutes)
Punch down the risen dough gently to release excess air. Divide it into 6 equal pieces. Shape each piece into a loose ball and place them on a lightly oiled surface. Cover and let them rest for 15 minutes. This relaxation step makes shaping easier and prevents tearing.
5. Shape the Lángos (5 minutes)
Using oiled hands (not flour), gently stretch each dough ball into a flat disc about 18–22 cm (7–9 inches) wide. Leave the center slightly thinner than the edges. Do not use a rolling pin—hand stretching keeps the dough airy.
6. Heat the Oil (10 minutes)
Pour vegetable oil into a deep pan or pot to a depth of at least 5–6 cm (2–2½ inches). Heat the oil to 175–180°C (350–355°F).
Important:
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Too hot: the lángos will brown too fast and remain raw inside
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Too cool: it will absorb excess oil and become greasy
Use a thermometer for best results.
7. Fry the Lángos (2–3 minutes per side)
Carefully place one shaped dough into the hot oil. Fry for 2–3 minutes per side, turning once, until golden brown with bubbles on the surface.
Remove and drain on paper towels. Repeat with the remaining dough, allowing the oil temperature to return to 175–180°C between batches.
Garlic Sauce and Toppings
Mix the crushed garlic with warm water or oil and a pinch of salt. Brush or drizzle over the hot lángos immediately after frying.
Top with:
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Sour cream
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Grated cheese
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Extra salt if desired
Serve hot and fresh—lángos is best eaten immediately.
Tips for Perfect Lángos
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Always use warm liquids, not hot
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Keep the dough soft, not dry
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Maintain consistent oil temperature
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Fry one at a time for even cooking
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Do not overcrowd the pan
Storage and Reheating
Lángos is best eaten fresh, but leftovers can be stored in the refrigerator for 1 day. Reheat in an oven at 180°C (350°F) for 5–7 minutes. Avoid microwaving, as it softens the crust.
Final Thoughts
Hungarian lángos is more than just fried dough—it’s comfort food, tradition, and street-food magic all in one. With the right timing, temperature control, and gentle handling of the dough, you can recreate authentic lángos at home that rivals anything found at a Budapest market.