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Preheat your oven to 300 degrees and line a half sheet pan with a piece of parchment paper.
Stir down your sourdough discard (if there is any “hooch” on the top, pour it off).
In a small bowl stir together 135 grams sourdough discard, 20 grams of flour and 25 grams of melted butter.
Add ¼ teaspoon salt and the 30 grams of cheese. Mix together with a spatula. The dough will resemble a thick batter.
Pour the batter into the middle of the parchment paper. Using an offset spatula or a butter knife, spread the batter very evenly and thinly to cover the parchment paper. Sprinkle the top of the crackers with "everything but the bagel seasoning" if desired.
Bake for 40-50 minutes at 300 degrees. Check your crackers around the 30 minute mark to make sure they are not getting too brown. Oven temperatures do vary, so your crackers may need a little less or a little more time.
Let the crackers cool for 10 minutes and then break into pieces. If you want them a little more flavorful, sprinkle a little extra salt on top. Enjoy! If you have any leftovers, store in an airtight container for a few days.