1. Preheat your oven to 350 F (175 C). Line two large baking sheets with parchment paper.

2. In a medium mixing bowl, whisk together the sourdough discard and 1/4 cup olive oil until well combined and smooth.

3. Add the all-purpose flour, salt, garlic powder, and onion powder to the wet mixture. Stir with a spatula or wooden spoon until a shaggy dough forms. Do not overmix.

4. Gently fold in the shredded sharp cheddar cheese until evenly distributed.

5. Divide the dough in half. Place one half between two sheets of parchment paper. Using a rolling pin, roll the dough out as thinly as possible, aiming for about 1/16 to 1/8 inch thickness. Repeat with the second half of the dough.

6. Remove the top layer of parchment paper. Using a pizza cutter or sharp knife, cut the dough into desired cracker shapes. Carefully transfer the cut crackers to the prepared baking sheets, leaving a little space between each one.

7. Lightly brush the tops of the crackers with a little extra olive oil. If using, sprinkle generously with Everything bagel seasoning or a pinch more salt.

8. Bake for 20-25 minutes, or until the crackers are golden brown and feel firm to the touch. Let them cool completely on the baking sheets; they will crisp up further as they cool.