Hungarian Fried Bread with Garlic and Sour Cream

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Lángos is Hungary's beloved street-food fried bread, made from a soft yeast dough that's stretched, fried in oil until crisp and golden, then topped with a rub of raw garlic, a slick of sour cream, and a generous snowfall of grated cheese. Served hot and pillowy with crackly edges, it's the kind of snack you eat standing up, folded in paper.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 32 gFat
• 7 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 3 gSugar
• 14 gProtein
• 420 mgSodium
• 180 mgPotassium
• 160 mgCalcium
• 3 mgIron
• 3 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups (320 g) all-purpose flour
• 1 teaspoon (4 g) instant yeast
• 1 teaspoon (4 g) granulated sugar
• 1 teaspoon (6 g) fine sea salt
• 1 cup (240 ml) lukewarm whole milk
• 2 tablespoons (30 g) sour cream
• 1 tablespoon (15 ml) sunflower or neutral oil, plus more for the bowl

For frying

• About 2 cups (480 ml) sunflower or vegetable oil, for the pan

For the garlic–sour cream topping

• 3 to 4 large garlic cloves, finely grated or minced
• 3 tablespoons (45 g) sour cream
• 3 to 4 tablespoons (45 to 60 ml) water or milk, to loosen
• 1 cup (110 g) grated semi-soft Hungarian-style cheese, such as Trappista or Edam
• Flaky salt and sweet Hungarian paprika, for finishing

Directions

1. In a large bowl, whisk together the flour, instant yeast, sugar, and salt. Pour in the warm milk, sour cream, and 1 tablespoon oil, then stir with a wooden spoon until a shaggy dough forms.
2. Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes, until smooth, soft, and slightly tacky. Place in a lightly oiled bowl, cover with a kitchen towel, and let rise in a warm spot for 45 to 60 minutes, until roughly doubled in size.
3. While the dough rises, stir together the grated garlic, sour cream, and 3 to 4 tablespoons of water in a small bowl until it loosens into a pourable sauce; set aside and grate the cheese.
4. Punch the dough down and divide it into 4 equal pieces. On a lightly oiled surface (not floured), use oiled fingertips or a rolling pin to stretch each piece into a thin round about 8 inches (20 cm) across and 1/4 inch thick, letting the edges stay a little thicker.
5. Heat about 1/2 inch (1 cm) of oil in a wide heavy skillet over medium-high until it reaches 350 to 360°F (175 to 180°C) — a small bit of dough should sizzle immediately.
6. Fry the breads one at a time, spooning a little hot oil over the top, for 2 to 3 minutes per side until deeply golden brown and puffed. Transfer to a paper-towel-lined rack and immediately season with flaky salt.
7. Keep the fried breads warm in a low oven while you finish the rest, then spoon the garlic–sour cream sauce generously over each one, shower with grated cheese, and finish with a pinch of sweet paprika. Serve piping hot, torn by hand.

Cook’s Notes

• Oil your hands and work surface instead of flouring them; flour on the outside of lángos burns and tastes bitter in the hot oil.
• Test the oil with a small scrap of dough — it should rise to the surface and bubble steadily but not violently. Too cool and the bread absorbs oil; too hot and it browns before cooking through.
• For authentic street-food flavor, rub the hot bread with a cut garlic clove before adding the sour cream, then dust with Hungarian paprika rather than smoked Spanish paprika.
• Leftover dough balls can be chilled overnight; bring back to room temperature before stretching and frying.
• If you can't find Trappista or Edam, a young Gouda or low-moisture mozzarella both melt nicely on top.

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