So let me just say right off the bat—this langos recipe is dangerous.
Like, “I made this once out of curiosity and now it haunts my dreams” dangerous.
I didn’t even know what lángos was until I was 27 and spiral-scrolling Instagram at 1 a.m. during a food funk. I saw this glorious, golden disc of fried dough smothered in sour cream and cheese, and I immediately turned into that one raccoon meme—eyes wide, fingers twitching, like “I need it.”
The Accidental Lángos Spiral
This whole thing started because I was trying to clean out my pantry.
You ever get into one of those weird moods where you convince yourself you’re not allowed to buy groceries until you use the weird stuff at the back of your cupboard? Like, suddenly you’re on Chopped, and flour and instant yeast are your mystery ingredients.
So I thought—what can I fry?
I googled “European fried bread” (yes, really), and boom: lángos recipe popped up. I was like, “What even IS that? I’m scared. But also… intrigued.”
Three hours later, my apartment smelled like a garlic factory in heaven and my hands were covered in dough. I’d eaten four lángos without realizing I was standing the whole time.
The Lángos Recipe That Changed Me
Alright, here’s the part where I share the actual recipe, because yes—you need to make this.
🧄 Ingredients (makes about 6-8) of langos
- 2 ½ cups all-purpose flour
- 2 ¼ tsp (1 packet) instant yeast
- 1 tsp sugar
- 1 tsp salt
- ¾ cup warm milk (not hot, think baby-bath warm)
- ¼ cup warm water
- 2 tbsp vegetable oil (plus more for frying)
For the classic toppings:
- 1 clove garlic, mashed or grated
- ½ cup sour cream
- 1 cup shredded cheese (I used mild cheddar but go wild)
- Optional: salt, fresh parsley, regrets
How To Make Lángos
1. Mix the Dough of langos
In a big bowl, combine warm water + warm milk + sugar + yeast. Let it sit for 5 mins till it’s all foamy and smug.
Then dump in flour, salt, and oil. Mix it all together with a spoon or your hand (or your weird sourdough spatula from 2020 that you still keep “just in case”). It’ll be sticky. It’s okay.
2. Knead and Rise of langos
Knead that dough for about 5–7 minutes until it’s smooth and elastic-y. Or until your forearms feel like you did one push-up too many.
Cover it with a towel and let it rise for about 1 hour in a warm place. You’ll know it’s ready when it’s all puffy and doubled in size—like it’s been binge-watching baking shows and is now full of dreams.
3. Divide and Rest
Punch the dough down (nicely), divide it into 6–8 balls, then cover and let rest for another 15–20 minutes. You can use this time to mentally prepare for oil.
4. Stretch and Fry
Heat a deep pan with 2 inches of oil on medium-high. While it heats, gently stretch each dough ball into a rough circle—like a mini pizza, but imperfect, like all of us.
Fry each one until golden brown on both sides (about 1–2 minutes per side). Flip with tongs or a fork, channeling your inner grandma.
Drain on paper towels. Try not to burn your mouth taste-testing. (You will.)
Time To Top It Like A Champion langos
While the lángos are still hot:
- Rub with fresh garlic like it’s a skincare routine.
- Slather on sour cream like you’re frosting a cake.
- Sprinkle cheese like it’s confetti and you’re celebrating your own genius.
Things I’ve Learned Making Lángos
- If you skip the garlic, I will judge you. Not publicly. But you’ll feel it.
- Don’t over-fry them. Once they’re golden, take them out before they turn into edible hockey pucks.
- Store leftover dough in the fridge for up to 2 days. It’ll keep fermenting and get even better. (Ask me how I know—okay don’t, long story.)
- Never make just one. People will smell it from the hallway and magically appear in your kitchen.
Weird Lángos Toppings I’ve Tried (No Regrets)
- Nutella and banana – 10/10 would do again, preferably while wearing stretchy pants
- Pizza-style – marinara, mozzarella, pepperoni. Unholy? Maybe. Delicious? Absolutely.
- Fried egg and hot sauce – breakfast lángos is now a thing in my house
- Avocado and lime – because yes, I am that millennial. Fight me.
The Day I Made 10 Lángos and Didn’t Share
There was this Saturday—cold, rainy, no plans. You know the kind where you put on a hoodie you “borrowed” from someone in 2019 and pretend it’s a lifestyle?
I made lángos that day.
And didn’t tell anyone.
I ate six. Maybe seven.
I smelled like garlic until Tuesday and I have no regrets.
I should probably be embarrassed, but honestly? That’s one of my favorite memories. https://potatonion.com/falafel-recipe-homemade/
Final Thoughts (if my brain hasn’t melted from carbs) of langos
If you’ve never tried lángos before, please fix that. Make it on a rainy weekend, or when your soul needs a warm hug via frying oil. It’s not fancy. It’s not complicated. But it is the kind of food that makes your day better, no matter how weird the week’s been.
Also… if your first attempt is ugly, uneven, slightly burnt? Perfect. That’s part of the magic.
The messier the dough, the better the story.
Bonus Reads (because once you fall into the fried bread rabbit hole…):
