Followed this recipe.

I did a batch with whole grain rye flour instead of wheat. Olive oil. Everything but the bagel seasoning. Most of the seasoning fell off even though I tried to press it into the crackers. These taste good but I didn’t bake them long enough. They’re not crispy. Baked for about 20 minutes. I may have rolled them a bit thicker than the recipe said, but they wouldn’t roll any thinner than that.

I rolled them out right on the silpat and it worked well. Then I just put the silpat on the baking sheet.

Mixed up another batch with white whole wheat flour.

133g starter discard from the fridge (called for 2/3 c)
30g olive oil (3 T)
3/4 c flour (rye flour weighed 113g, wheat weighed 92g)
1/4 t salt
1/4 t baking soda

Mix all ingredients together, knead to evenly combine if necessary. Cover and let rest for 6 hours. Can refrigerate until ready to bake.

Preheat oven to 350°F. Roll out half the dough on each silpat. Aim for 2mm thickness. Sprinkle with desired topping. Bake until crisp and browned, rotating pans halfway through.

These are great. Very adaptable. Mixing seeds and/or herbs into the dough. Changing out the flours. Try rolling thinner.