Step 1: Combine Ingredients. In a medium bowl, whisk together the sourdough discard, all-purpose flour, olive oil, and salt. If using any dried herbs or spices (like garlic powder, onion powder, or paprika), add them now.
Step 2: Form the Dough. Mix with a spoon or your hands until a shaggy dough forms. Turn it out onto a lightly floured surface and knead gently for just 1-2 minutes until it comes together into a cohesive ball. Do not over-knead; we’re not looking for strong gluten development here.
Step 3: Rest the Dough (Optional, but Recommended). Cover the dough with plastic wrap or a clean kitchen towel and let it rest at room temperature for 15-30 minutes. This allows the flour to fully hydrate and the gluten to relax, making it much easier to roll out thinly.
Step 4: Preheat Oven & Prepare Baking Sheets. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
Step 5: Roll Out the Dough. Divide the dough into two equal portions. On a lightly floured surface (or directly on parchment paper for less mess), roll out one portion of dough as thinly as possible. The thinner you roll it, the crispier your crackers will be. Aim for almost paper-thin, like a tortilla. You should be able to see through it slightly.
Step 6: Score and Season. Transfer the rolled dough (still on the parchment paper) to a prepared baking sheet. Using a pizza cutter or sharp knife, score the dough into your desired cracker shapes (squares, rectangles, triangles). Don’t cut all the way through yet. Brush lightly with a little extra olive oil and sprinkle with flaky sea salt, black pepper, or any other desired seasonings (rosemary, everything bagel seasoning, etc.).
Step 7: Bake. Bake for 15-20 minutes, or until golden brown and crispy. Keep a close eye on them, as thin crackers can burn quickly. You might need to rotate the sheets halfway through baking for even browning. If you notice some edges browning faster, you can carefully remove those pieces.
Step 8: Cool and Break Apart. Remove from the oven and immediately cut through the scored lines (they will be easier to break apart once cooled if fully cut). Let the crackers cool completely on the baking sheet before storing. They will crisp up further as they cool.