This easy recipe yields a batch of the flakiest, most herb-packed pogácsa you’ll want to bake all weekend.
Soft layers, a buttery crumb, and a punch of fresh wild garlic make these perfect alongside soups, salads, or simply with tea.
Why you’ll love these savory Hungarian scones
These pogácsa balance hearty whole-grain flour with generous pockets of butter for a tender, layered texture.
The fresh wild garlic (ramsons) gives an aromatic, spring-green brightness that’s moreish and unmistakably seasonal.
Ingredients (makes about 2 large trays)
- 300 g whole-wheat flour
- 150 g all-purpose flour
- 40 g vital wheat gluten (optional — helps lift and add chew)
- 150 ml lukewarm milk (use plant milk if preferred)
- 1 packet (7 g) instant yeast or 20 g fresh yeast dissolved in 1 tsp sugar and milk
- 220 g very cold butter, grated or cubed
- 120 g Greek yogurt (or full-fat sour cream)
- 2 large egg yolks, plus 1 whole egg for glazing
- 16 g fine sea salt
- 120 g wild garlic, finely chopped (or substitute with chives + parsley)
Ingredient notes:
If you want a slightly lighter crumb, swap 50 g of whole-wheat for extra all-purpose flour.
Grating the butter or chilling it very cold helps create distinct flaky layers during the folding steps.
Quick overview of technique
This is a laminated, crumbly-but-tender dough that benefits from cold butter and two rounds of folding.
Think of it as a bridge between scone and savory puff pastry — flaky layers without an actual dough churn.
Step-by-step method
Activate the yeast by mixing it with the warm milk and sugar until foamy if using fresh yeast.
If you use instant yeast, simply whisk it into the flours.
Combine the flours, gluten (if using), and salt in a bowl and toss to distribute.
Cut or grate the chilled butter into the dry mix until pea-sized crumbs form.
Stir in the Greek yogurt and egg yolks, then pour in the yeast mixture and gently bring the dough together.
Work quickly — you want a cohesive dough that still feels cool, not sticky or overhandled.
Turn the dough onto a lightly floured surface and press into a rectangle.
Scatter half of the chopped wild garlic over the dough and press lightly to incorporate.
Perform a three-fold (letter fold): fold one third over the center, then fold the opposite third on top.
Rotate, roll out gently, and repeat the fold; then wrap and chill for 20 minutes.
Repeat the rolling, scatter the remaining wild garlic, and do a second set of folds.
After one final short rest of 20 minutes, roll the dough to about 1.5 cm thickness.
Cut rounds with a fluted cutter or sharp round cutter and transfer to lined trays, leaving small gaps.
Brush each pogácsa with the beaten egg and chill for 15 minutes while the oven heats.
Bake at 180°C (350°F) for 18–22 minutes, until pale golden and just set.
Allow to cool slightly on a rack; these are wonderful warm but hold up beautifully for the next day.
Pro tips for perfect layers
Keep everything cold — flour, butter, and brief chilling make the layers sing.
Handle the dough minimally; every extra pass melts butter and reduces flakiness.
Grate the butter instead of rubbing it for more even distribution and easier folding.
Use a sharp cutter and press straight down without twisting to preserve rise.
If your wild garlic is especially watery, pat it dry first to avoid damp spots.
A quick sprinkle of flaky salt on top before baking gives a nice finishing contrast.
Serving suggestions and pairings
Serve warm with a pat of butter, or use them to mop up a hearty stew or soup.
They’re an ideal companion to a rustic bean soup — try pairing with a comforting Uzbek pearl barley soup for a weekend meal.
For a protein boost, split and fill with roasted chicken and greens for a savory sandwich.
They also make a delightful side for autumn mains such as roasted acorn squash or acorn squash with rice and veggies for a wholesome, hearty combination.
Storage, reheating and make-ahead
Store cooled pogácsa in an airtight container at room temperature for up to 2 days.
For longer storage, freeze cooled rounds arranged in a single layer in a zip bag for up to 3 months.
Reheat frozen or room-temperature pogácsa in a 170°C oven for 8–10 minutes to revive the crust.
A quick 20-second zap in the microwave keeps them soft, but you’ll lose crispness.
Make the dough one day ahead and refrigerate between folds for even better flavor development.
You can also shape and freeze before the final proof; bake from frozen, adding a few minutes to the time.
Variations and swaps
Add grated aged cheese like cheddar or sheep’s cheese into the dough for a richer taste.
Fold in toasted sesame or poppy seeds on top before baking for texture and aroma.
For a dairy-free version, replace butter with a cold, high-fat plant spread and use non-dairy yogurt.
To make them gluten-free, use a tested 1:1 gluten-free flour blend and skip the vital wheat gluten.
Frequently Asked Questions
What is wild garlic and can I substitute it?
Wild garlic (ramsons) is a spring herb with a garlicky, green flavor; chives mixed with parsley work well as a substitute.
Why add vital wheat gluten?
A small amount of vital wheat gluten improves structure when using a lot of whole-grain flour.
Can I skip the folding?
Yes — you’ll still get tasty scones, but the texture will be more crumbly and less layered.
How do I prevent soggy bottoms?
Use cold ingredients, avoid overworking the dough, and bake on a preheated tray or stone if you have one.
Can I freeze the baked pogácsa?
Absolutely — freeze fully cooled pogácsa and re-heat in the oven from frozen for best results.
These whole-wheat wild garlic pogácsa are an easy way to bring seasonal herbs and flaky pastry into your home baking.
Bite into a warm one and you’ll understand why they’re a weekend favorite — sturdy enough for soups and elegant enough for a brunch spread.
Rustic Whole-Wheat Wild Garlic Pogácsa — Flaky, Buttery Hungarian Herb Scones
Ingredients
Dough ingredients
- 300 g whole-wheat flour
- 150 g all-purpose (plain) flour
- 40 g vital wheat gluten (optional) improves structure with whole-grain flour
- 150 ml lukewarm milk or plant milk
- 7 g instant dry yeast or 20 g fresh yeast dissolved in milk with 1 tsp sugar
- 1 tsp granulated sugar for fresh yeast activation only (about 1 tsp)
- 220 g very cold butter grated or cubed
- 120 g Greek yogurt or full-fat sour cream
- 2 large egg yolks
- 16 g fine sea salt
- 120 g fresh wild garlic (ramsons) finely chopped — substitute chives + parsley if unavailable
Finishing
- 1 large egg beaten, for brushing
Instructions
Activate yeast
- If using fresh yeast, dissolve 20 g fresh yeast with 1 tsp sugar into 150 ml lukewarm milk and let sit until foamy (about 8–10 minutes). If using instant dry yeast, you can whisk it into the flours and proceed without proofing.
Preparing base
- In a large bowl combine whole-wheat flour, all-purpose flour, vital wheat gluten (if using), and salt. Toss to distribute ingredients evenly.
- Cut or grate the chilled butter into the dry mix until the pieces are pea-sized; the mixture should resemble coarse crumbs.
Make dough and first folding
- Stir Greek yogurt and egg yolks into the flour-butter mixture, then add the activated yeast and remaining milk. Gently bring the ingredients together into a cohesive dough, working quickly to keep it cool.
- Turn the dough onto a lightly floured surface and press it into a rectangle. Scatter half of the chopped wild garlic over the dough and press lightly to embed.
- Perform a three-fold (letter fold): fold one third over the center, then fold the opposite third on top. Rotate, roll out gently, repeat the fold, then wrap and chill for 20 minutes.
Second folding and resting
- After chilling, roll the dough again, scatter the remaining wild garlic across the surface, and perform a second set of letter folds. Wrap and rest for another 20 minutes.
- After the second rest, roll the dough to about 1.5 cm (½ inch) thickness and allow a short 20-minute relaxation if the dough feels tight.
Shape and bake
- Use a fluted or sharp round cutter to cut rounds and place them on lined baking trays, leaving small gaps. Brush each round with beaten egg and chill for 15 minutes while the oven preheats to 180°C (350°F).
- Bake in the preheated oven for 18–22 minutes (depending on size) until pale golden and just set.
- Allow pogácsa to cool slightly on a wire rack. Serve warm with butter or as a side to soups and salads. Store cooled pogácsa in an airtight container for up to 2 days or freeze for up to 3 months.
Notes
- Keep all ingredients cold and handle the dough minimally to preserve flaky layers.
- You can substitute chives and parsley if fresh wild garlic (ramsons) is unavailable.
- Freeze shaped rounds before baking for convenient make-ahead portions; bake from frozen, adding a few minutes to the time.
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