In the bowl of a stand mixer fitted with a dough hook, combine flour, salt, sourdough discard, and butter. Mix on low speed until combined. Increase the speed to medium until a smooth dough forms.

Stretch out a piece of plastic wrap, place the dough on top, and press out into a square about ½ inches thick. This will make rolling easier. Refrigerate for 2-8 hours or overnight.

When you are ready to roll, take the dough from the fridge and set it aside.

Preheat the oven to 350°F convection (with the fan) or 375°F conventional (no fan). Convection will make better crackers if you have that option.

Line three sheet pans with a piece of parchment paper and brush with olive oil. I spread the mixture evenly with my hand.

Lightly flour a work surface and a rolling pin. I only had a straight rolling pin, but a tapered French rolling pin would have been greatly appreciated at this moment. Quarter the dough using a knife or bench scraper and roll out one piece at a time as thin as you can.

You are aiming for 2mm. I try to keep it as close to a rectangle as possible, but this is very difficult with a straight rolling pin. Lift up the dough and pass it over a little bench flour to keep it from sticking.

Use a sharp knife, pizza cutter or pie dough wheel to cut the dough. Cut them to your desired size. I did 1 ½ inches x 2 inches, but some were bigger and some smaller.

Place the cut dough on prepared baking sheets. Once you have a whole sheet, brush the tops of the crackers with more oil and sprinkle with Maldon, everything bagel seasoning, or other toppings. I find that a sprinkle of flaked sea salt, either alone or with other toppings, is an essential addition.

Bake the crackers in the preheated oven until light golden brown. You can also bake them at 375 without the fan, but the fan helps them get crispy without drying out.

The bake time will depend on the size of your crackers, but mine baked between 9 and 12 minutes. I checked them every 3 minutes and rotated them. Allow to cool before serving or storing.