• Place all the ingredients in a large bowl and stir ingredients together with a wooden spoon. Dough will be very sticky.
• Once ingredients are well combined, remove spoon. Flour hands and turn dough out of the bowl onto a lightly floured work surface.
• Knead the dough for 10 minutes and continue to knead the dough until it is smooth. The dough will be soft and sticky.
• Form the dough into a ball and place it back into the mixing bowl.
• Cover bowl with a dish towel and place the bowl in a cold oven. Turn on oven light (not the heat) and allow dough to rise for an hour. Dough will double in size.
• Get out a cookie sheet and oil it generously. Oil your hands and remove dough from the bowl and place it onto your work surface.
• Using a dough scraper, divide the dough into 8-10 equal sized pieces. Form each piece of dough into a ball and place on the oiled cookie sheet
• Cover cookie sheet with a dish towel and allow dough balls to rest for 15 minutes.
• While the dough is proofing, heat about a ½ inch of oil in a frying pan.
• Once the oil is hot, shape the dough balls into 6-8 inch circles. Stretch dough so that the centers are very thin.
• Gently lay the formed Lángos in the hot oil and fry on the first side until golden brown. This will only take about 30-60 seconds.
• Using tongs, gently flip Lángos and fry on the other side until golden brown, about 1 minute.
• Lángos are ready when golden brown in color along the edges but there are still a few white spots in the center.
• Drain on paper towels and sprinkle with salt.
• To serve, brush with garlic water and top with sour cream and shredded cheese.

Garlic water:

• In a glass jar combine 1/2 cup water with 3-4 cloves of minced garlic. Screw on lid and shake vigorously to combine.