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Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, onion powder, garlic powder, and smoked paprika.
Add Butter and Cheese: Cut in the cold butter using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Stir in the shredded cheddar.
Add the Discard: Pour in the sourdough discard and mix until a shaggy dough forms. If needed, add 1–2 tbsp of cold water just until it comes together.
Chill the Dough: Shape the dough into a disk, wrap in plastic wrap, and chill for 20–30 minutes.
Roll and Shape: On a floured surface, roll the dough into a rectangle about ⅛–¼ inch thick. Cut into ½-inch wide strips about 6–8 inches long. Gently twist each strip and place on the baking sheet.
Egg Wash and Topping: Whisk the egg with 1 tbsp water and brush each twist. Sprinkle with coarse salt or sesame seeds for an extra crunch.
Bake: Bake for 15–18 minutes, or until golden brown and crisp. Let cool on a wire rack.