Hungarian Pork Crackling Biscuits (Tepertős pogácsa)

Name: Hungarian Pork Crackling Biscuits (Tepertős pogácsa)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Hungary
Ingredients: 7 oz (200 g) pork cracklings (tepertő), finely chopped; 3 1/4 cups (400 g) all-purpose flour; 1 1/4 tsp (7 g) salt; 1/2 tsp freshly ground black pepper; 2 1/2 tsp (10 g) instant yeast; 1/2 cup (120 ml) warm water; 3 1/2 oz (100 g) rendered pork lard, softened; 1 egg, lightly beaten (for egg wash)

Tepertős pogácsa Say it: TEH-per-toosh po-GAH-cha

By the Passport Plate editors. Published November 12, 2026.

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Tepertős pogácsa are traditional Hungarian savory biscuits generously studded with crispy pork cracklings. Popular throughout Hungary, they are a favorite snack at family gatherings, wine tastings, or enjoyed simply with a glass of cold beer. The rich, flaky pastry draws its distinctive savory flavor from rendered pork fat and generous pieces of tepertő, resulting in golden biscuits that are tender inside with a crisp, peppery bite.

Hungarian Pork Crackling Biscuits (Tepertős pogácsa)

Tepertős pogácsa

Pronounced TEH-per-toosh po-GAH-cha

Serves: 6
Prep: 30 min
Cook: 25 min
Total: 55 min
Level: Medium

Dairy-free

Also nut-free.

Allergens: contains gluten, egg. Check labels on packaged ingredients.

Ingredients

6 servings

7 oz (200 g)200 g (7 oz) pork cracklings (tepertő), finely chopped
3 1/4 cups (400 g)400 g (3 1/4 cups) all-purpose flour
1 1/4 tsp (7 g)7 g (1 1/4 tsp) salt
1/2 tsp freshly ground black pepper
2 1/2 tsp (10 g)10 g (2 1/2 tsp) instant yeast
1/2 cup (120 ml)120 ml (1/2 cup) warm water
3 1/2 oz (100 g)100 g (3 1/2 oz) rendered pork lard, softened
1 egg, lightly beaten (for egg wash)

Method

In a small bowl, dissolve the yeast in 1/4 cup (60 ml) of the warm water and let it stand for 5 minutes until frothy.
In a large mixing bowl, combine the flour, salt, and black pepper. Add the softened lard and rub it into the flour until the mixture resembles coarse crumbs.
Pour in the yeast mixture and the remaining warm water. Mix until a soft dough forms, then knead on a lightly floured surface for 6-8 minutes until smooth and elastic.
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 45 minutes until doubled in size.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a floured surface, roll the risen dough into a rectangle about 1/2 inch (1 cm) thick. Sprinkle the chopped pork cracklings evenly over the surface and gently press them in.
Fold the dough into thirds like a letter, then roll it out again to 1/2 inch (1 cm) thickness. Repeat the folding and rolling once more to distribute the cracklings evenly.
Cut the dough into 2-inch (5 cm) rounds using a biscuit cutter or glass. Place the biscuits on the prepared baking sheet, spacing them slightly apart. Brush the tops generously with the beaten egg.
Bake for 20-25 minutes until the pogácsa are deep golden brown and the edges are crisp. Transfer to a wire rack to cool slightly before serving.

Regional variants

Some regional versions incorporate a touch of sour cream in the dough or use a mix of lard and butter. Modern adaptations occasionally replace part of the pork cracklings with grated cheese or bacon bits.

Cook's notes

For the best flavor and texture, use freshly rendered pork cracklings that are still slightly warm when chopped.
The dough should be soft but not sticky; add a little more flour or water if needed to achieve the right consistency.
These biscuits are best eaten the same day but can be gently reheated in a low oven to restore crispness.

Serve with

Cold beer, Hungarian wine, or a bowl of goulash soup.

Make ahead and storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a 300°F (150°C) oven for 5-7 minutes to refresh.

Hungarian Pork Crackling Biscuits (Tepertős pogácsa)