Preheat the oven to 300°F (150°C). A lower temperature helps the crackers dry out slowly and crisp up without burning.

Stir the melted butter into the sourdough discard until smooth, then add the salt and mix well. The batter should be pourable but not watery.

Line a baking sheet with parchment paper and spread the mixture into a thin, even layer using an offset spatula. Thinner layers create crispier crackers, while uneven spots may bake faster.

Sprinkle Everything Bagel seasoning evenly over the top, pressing lightly so it sticks.

Bake for about 35 minutes, checking around the 25-minute mark. The surface should turn golden brown with slightly darker edges. Rotate the pan if needed for even baking.

Let cool for 10 minutes, then break into pieces. The crackers should snap cleanly and feel crisp.