This is one of my favourite summer recipes for sourdough lángos. This traditional dish is often enjoyed at summer festivals or swimming pools, but I love making it at home, especially because it's sourdough and has become a summer tradition for me. Compared to the classic version, sourdough lángos is lighter, tastier and not as complicated to make as you might think.

To make these delicious lángos, I use wheat sourdough, which gives them a unique flavour and lightness. I also add a little sour cream to the dough to make it softer. I can assure you that you can eat even three of these sourdough lángos without feeling heavy. On the contrary, their light texture and rich flavour will definitely appeal to you.
This is my favourite summer recipe. We often make lángos on hot summer days because my friends and I just love them!
Lángos are the perfect accompaniment to a well-chilled beer, which will refresh you and enhance the overall gourmet experience. Of course, garlic, which can be softened with parsley, sour cream or ketchup, and freshly grated hard cheese, such as Edam, complete the flavour.
Remember, the best lángos are fresh and warm, so I recommend serving them immediately after preparation. Enjoy this traditional dish and let me know how yours turns out!
Starter:
150g plain flour
150g lukewarm water
About 120g wheat sourdough starter
Dough for about 15 loaves:
425g plain flour
150g of water
1 teaspoon salt
½ tsp sodium bicarbonate
60g sour cream
Other ingredients:
Cloves of garlic
A little water
A pinch of salt
Oil for frying
Grated cheese
Sour cream or ketchup
Instructions:
Prepare the dough the day before, preferably in the afternoon or evening.
Prepare the starter by mixing the water, flour and sourdough starter. Leave to rest in a bowl at room temperature for about 3-4 hours, ideally covered with a disposable shower cap or plastic wrap.
Later, add the rest of the ingredients and knead until you have a smooth, compact dough. Cover and leave to rest at room temperature for at least an hour. Then put the dough in the fridge overnight.
In the morning or before lunch, remove the dough from the refrigerator and leave to rest, covered, at room temperature for about an hour. On a floured work surface, divide the dough into smaller balls of about 120g each. Lightly flour the balls and keep them covered with a cloth.
Heat enough oil in a frying pan. Stretch the balls by hand into the desired shape and place them gradually into the hot oil, frying them on both sides until golden and crispy. Place on a plate and cover with kitchen roll to absorb any excess oil.
Crush the garlic cloves in a bowl, add a little water and salt. You can add finely chopped parsley to soften the strong garlic flavour. Serve with ketchup or sour cream and grated cheese.
Note: If you want to make a double batch, just double the dough ingredients and keep the starter the same. You can also start making the dough in the morning, leave it at room temperature during the day and make the lángos in the evening. You'll find your own system that works best for you.

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