Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.

In a large mixing bowl, combine the sourdough discard, all-purpose flour, olive oil, salt, and dried herbs. Mix with a wooden spoon or your hands until a shaggy dough forms. If too sticky, add 1 tablespoon flour at a time. If too dry, add a teaspoon of water until smooth.

Let the dough rest at room temperature for 10-15 minutes. This relaxes the gluten and makes rolling much easier — your crackers will turn out crispier!

Divide the dough in half. Place one piece between two sheets of parchment paper (or on a lightly floured surface) and roll out as thin as possible — aim for about 1/8 inch (3mm) thick or less. The thinner you roll, the crispier the crackers!

Use a pizza cutter, sharp knife, or fluted pastry wheel to cut the dough into 1-inch squares, rectangles, or triangles. No need to separate them — they'll snap apart easily after baking.

Brush the surface lightly with olive oil (or water), then sprinkle generously with flaky sea salt and your favorite toppings: sesame seeds, everything bagel seasoning, grated parmesan, herbs, or spices.

Use a fork to gently dock (poke holes in) each cracker. This prevents puffing and creates that classic flat cracker look.

Transfer the parchment to a baking sheet and bake for 18-25 minutes, until the crackers are deeply golden brown and crispy. Watch carefully toward the end — crackers go from perfect to burnt in 60 seconds!

Let the crackers cool on the baking sheet for 10 minutes. They'll crisp up even more as they cool. Once cool, snap them apart along the cut lines.

While the first batch cools, roll out and bake the second half of the dough using the same method.

Serve immediately or store in an airtight container at room temperature for up to 2 weeks. Pile them high on a cheese board, pair with dips, or enjoy by the handful!