In a large mixing bowl, combine sourdough discard, flour, butter, paprika, and salt and stir well to thoroughly combine all ingredients.

Add cheese and mix until cheese is well incorporated into dough (I usually mix together by hand).

Divide the dough in half and form into two disks, wrap each disc in plastic wrap and chill in the refrigerator for 30 minutes.

When dough is nearly finished chilling, arrange oven racks to the upper and lower third of the oven and preheat oven to 350F (175C). Line 2 baking sheets with parchment paper.

Working with one disc at a time, roll dough out onto a lightly floured surface. Roll into a rectangular shape between 1/16- ⅛” thick, using a spatula to scrape under the dough as you roll so it doesn’t stick.

Transfer to prepared baking sheet and use a pizza cutter or a pastry wheel to cut into 1” (2.5cm) squares.

Use the butt-end of a wooden skewer to poke a hole in the center of each cracker and sprinkle lightly with kosher salt (I use about ¼ teaspoon of kosher salt per sheet).

Repeat with the second disc of dough.

Transfer baking sheets to the upper and lower third of 350F (175C) preheated oven and bake for 35 minutes, rotating trays halfway through.

When finished baking turn off the oven and crack the door a bit (about an inch or two) and allow the crackers to cool in the oven for 30 minutes, then remove from the oven to cool completely on the counter.

Once cooled, break apart your crackers and enjoy!