Bread dough didn't rise

The primary causes of bread not rising is "flat" yeast, or liquid that was hot enough to kill it.

The crackers are a great way to avoid wasting your ingredients, and you may just have made a great discovery!

I have found that when I make a dough and refrigerate it because I can't finish it at the time it refuses to rise for me after 2 days in the frigerator. If you changed your mind and stuffed it in a bag in the fridge, there is a good chance that it will not rise again. Syronai is right about just treating it like a flatbread, coated with olive oil and baking it at a really HIGH HEAT for a really small amount of time.
It will taste good just adapt it alittle.

First, check the expiration date of your yeast. That would be my first guess as to why it didn't rise.

And yes, you can certainly salvage it. Preheat your oven to 400 degrees. Divide dough into maybe 3 smaller pieces, flour your board, and roll the dough out as thin as you can get it - aim for 18". Brush it with an egg white beaten with a little water and a pinch of salt. Sprinkle it with any seeds you have on hand: poppy, sesame, flax, chia, black sesame, fennel, dill, etc, in any combination you wish. Use a pizza cutter or a knife and cut them into whatever size you like - large or small, uniform or random. Use a spatula to transfer them to a baking sheet lined with parchment.

Bake for 12 minutes or so, until they are nicely browned. Tell no one about your bread not rising, and instead announce that you made some homemade crackers!

Maybe your yeast was bad; did you proof it before using it? Anyway, you can usually roll out unrisen bread dough to 1/2" or so and bake it as flatbread. Brush it with olive oil and add some salt and spices for something new.

Roll it out thinner and bake it longer for crackers.