When the Langoš Mix Disappeared, We Found One That Tastes Even Better 🧄✨

Sometimes you message us in the simplest way:

“Do you have a Langoš mix?”

And we understand. Langoš isn’t just food. It’s the smell of summer – a little stall by the swimming pool, hot oil sizzling, garlic in the air, and cheese melting before you even make it back to the bench.

But with Langoš mixes, there’s one problem: the Dr. Oetker mix is gone, and it’s not coming back. So we did the only thing that made sense – we started looking for a replacement that wouldn’t feel like “something instead”, but something you’d actually want to keep buying.

We Found It in Horažďovice

We tested the Brabec Mill mix from Horažďovice-Zářečí – the Horažďovice Pizza & Langoš Mix.

And honestly?
For us, it tastes even better. The dough is easy to work with, rises beautifully, and the result is exactly what you want: crispy edges, fluffy center.

Why Brabec Mill Feels Right

Maybe it’s also because this product comes with a story. The mill stood and operated long before – and its current form was rebuilt at the turn of the 19th and 20th centuries.
Because it lies in a protected heritage area, that look has been preserved to this day.

And that’s exactly how the mix feels too: honest, simple, without unnecessary tricks.

Quick Langoš From the Mix (when you want it now)

Pour the packet into a bowl.
Add about 350 ml of water (adjust to your preferred dough firmness).
Knead into a smooth, soft dough and let it rest for 10 minutes.
Knead again and let it rise.
Cut out rounds, stretch them with your fingers into thin discs.
Fry on both sides until golden.
Place on paper towels to remove excess oil.

Tip for that real “street stall” taste
Garlic right after frying, then cheese, ketchup, tartar sauce. That’s it.

For True Fans: Classic Fluffy Langoš (recipe)

Ingredients

300 ml milk
1/2 tsp sugar
42 g fresh yeast or 1 packet dry yeast
500 g all-purpose flour
1/2 tsp salt

Method
Mix warm milk with sugar, crumble in the yeast, and let it bloom for about 5 minutes. Sift the flour into a bowl, add salt, pour in the yeast mixture, and knead into a smooth dough. Let it rise for 30 minutes. Cut out rounds, let them rise for 10 more minutes, stretch them by hand, and fry until golden. Drain on paper towels and top as you like.

A Little Bit of Summer, Anytime You Want

So if you miss the Dr. Oetker mix, here’s a solution that doesn’t feel like a compromise.
Horažďovice Pizza & Langoš Mix from Brabec Mill is exactly the kind of “craving saver” you’ll want to keep in your pantry.

Wherever you are, we’re happy to bring a little taste of Czech home to your table.