In a stand mixer fitted with the flat beater blade, combine flour, salt, sourdough starter, butter, and Everything but the Bagel seasoning into a smooth dough.

Separate the dough into 2 parts, shape into 2 separate slabs, and wrap individually in plastic wrap. Refrigerate for 1 hour or until firm. (You can let them chill overnight if that suits your schedule better!).

Preheat the oven to 350 °F.

On a lightly floured surface covered in parchment paper, roll out the dough to approximately 1/16th of an inch thickness.

Transfer the parchment paper containing the dough to a baking sheet.

Using a pastry brush, brush the dough with olive oil and then sprinkle the oiled dough with salt.

Using a pastry wheel or pizza cutter, cut the dough into cracker shapes.

Using the tines of a fork, prick each cracker 1-2 times.

Using the second slab of dough, follow the directions used with the first slab of dough. Transfer the rolled out dough to a second baking sheet and continue to follow the directions used with the first slab of dough.

Bake the crackers at 350°F for 20-25 minutes until they are turning golden. (At 10 minutes, switch the trays for more even baking.) Remove from the oven when the edges are starting to brown.

Place crackers on a cooling rack. When fully cooled, transfer the crackers to an airtight container until ready to eat!