Make Dough

1. Begin by combining AP flour, salt, oregano and 2 tablespoons of everything bagel seasoning. Mix well. Next, add sourdough discard and softened butter in a large bowl. You'll need to use your hands to knead the dough together.
   Pro tip: A bowl of a stand mixer can expedite the mixing process, making it easier to achieve a homogeneous cracker dough.
2. Form a ball with the dough and then slightly flatten it into a disc. Wrap the disc in plastic wrap and place in the fridge for 24-48 hours for a long ferment. If you do not wish to long ferment, move on to the next step.

Assemble

1. Preheat oven to 350 degrees and remove your dough from the fridge.
2. Rip two large pieces of parchment paper and place one down on the counter. Lightly dust the parchment paper with flour. Place dough on top of the parchment and then place second sheet of parchment paper on top.
   Roll the piece of dough out into a large rectangle, approximately 1/8th of an inch thick. If the dough isn't super thin, the cracker will not be crispy.
   Peel off the top piece of parchment paper and place the bottom sheet + dough on the sheet pan.
3. Lightly brush the top of the dough with melted butter, using a pastry brush. Sprinkle the last TBS of everything bagel seasoning on top. Sprinkle on flaky sea salt if desired.

Bake

1. Bake in 350 F degree oven for about 20 minutes. At this point, check your crackers to see if they are golden brown and breakable if you apply slight pressure with a spatula. If they aren't crisping up, put them back in the oven for another 5-10 minutes and then check again.
2. After crackers have cooled, break them into cracker-sized chunks.

Store

1. Store the leftovers in an airtight container at room temperature.