Combine Dry & Wet Ingredients

1. In a large bowl, whisk flour, sugar, salt, onion powder, garlic powder, and rosemary (or chosen add-in).
2. Pour in water and 3 Tbsp oil; stir with a spatula until a shaggy dough forms.

Knead & Rest

1. Turn dough onto a lightly floured surface; knead 1–2 minutes until cohesive and not sticky.
2. Return to bowl, cover with plastic wrap, and rest 10–60 minutes at room temperature.

Roll Paper-Thin

1. Preheat oven to 425°F (218°C); line two baking sheets with parchment.
2. Divide dough in half. On a floured surface, roll one half into a large rectangle ~1/16 in (1.5 mm) thick. If it shrinks, let rest 5 minutes and retry.

Cut & Dock

1. Use a pizza cutter or knife (with a ruler for straight lines) to cut into ~3×1.5 in rectangles.
2. Transfer to baking sheets, leaving slight gaps. Repeat with second half.
3. Dock each cracker with a fork in several places.

Brush & Season

1. Lightly brush cracker tops with olive oil.
2. Sprinkle with flaky sea salt—or everything-bagel seasoning for that variation.

Bake & Cool

1. Bake 9–12 minutes, rotating sheets halfway, until golden and crisp.
2. Cool completely on the pans; crackers will firm up as they cool.