1. In a bowl whisk sourdough discard and melted butter or olive oil until smooth.

2. Add flour, baking soda, chopped rosemary, and sea salt; mix into a soft dough, adding flour or water as needed.

3. Cover dough and rest 20–30 minutes at room temperature.

4. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

5. Roll dough to 1/8 inch thickness on a lightly floured surface.

6. Cut dough into uniform shapes and, if desired, dip briefly in simmering water with 1 tsp baking soda.

7. Place crackers on the baking sheet and brush with egg wash or oil.

8. Sprinkle with extra rosemary and sea salt.

9. Bake 12–15 minutes until deep golden brown, rotating halfway through.

10. Cool completely on a wire rack and store in an airtight container.