1. Preheat your oven to 275 F (135 C). Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup much easier.

2. In a very large mixing bowl, gently combine the mixed snack crackers and pretzels. Make sure there’s plenty of room to toss everything without spilling.

3. In a separate medium bowl, whisk together the melted butter, sourdough discard, Worcestershire sauce, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper until well combined and smooth. The discard will mix in easily with the melted butter.

4. Pour the wet ingredient mixture over the dry snacks in the large bowl. Using a large spoon or spatula, gently toss until all the crackers and pretzels are thoroughly coated. Take your time to ensure every piece gets some of that delicious seasoning.

5. Transfer the coated snack mix to your prepared baking sheet, spreading it out into a single, even layer. Avoid piling it up, as this will prevent even baking and crisping. You might need two baking sheets if your single sheet isn’t large enough.

6. Bake for 20-25 minutes, stirring the mix gently every 10 minutes to ensure even toasting. The snack mix is ready when it’s golden brown and feels dry and crisp.

7. Once baked, remove the baking sheet from the oven and let the snack mix cool completely on the baking sheet. It will crisp up even more as it cools. This step is crucial for achieving that perfect crunch.