In a large bowl, combine sourdough starter, milk, yeast, sugar and salt; stir until well combined.

Add olive oil, citric acid and flour; stir until well combined.

Let mixture rest for 10 minutes.

Turn dough out onto floured countertop and knead for 5 minutes.

Place dough into a large oiled bowl and cover lightly with plastic wrap. Place bowl in a warm location until dough has almost doubled in size (~2 hours).

Preheat oven to 350°F.

Line 2 sheet pans with parchment paper and brush with vegetable oil; set pans aside.

Divide dough into approximately (30) 1-ounce pieces. Roll each piece into an approximately 12” long “stick”. (Note: Keep dough covered with a damp towel when not using it to prevent it from drying out.)

Fold each “stick” in half lengthwise and then twist several times. Pinch each end to prevent sticks from untwisting.

Fill a large saute pan about half-full with water; bring to a boil over high heat.

Carefully place 4-5 twists into water and let boil for 30 seconds. Remove from water and place on prepared sheet pans. Repeat with remaining twists.

Mix the egg white with 1 Tbsp of water; whisk together until combined. Brush the tops of the pretzel twists with the egg white mixture. Sprinkle with coarse sea salt or pretzel salt.

Place twists in 350°F oven and bake for 55-60 minutes, or until twists are golden brown and hard.

Let cool before serving.

Using a medium bowl, add the brown and yellow mustard seeds, vinegar and ½ cup beer. Cover and place in the refrigerator overnight.

Using a medium saucepan, combine the remaining ½ cup of beer with the honey, brown sugar, salt, allspice, and turmeric. Bring mixture to a boil over medium heat. Once it begins to boil, remove from heat and let cool slightly.

Using a blender or small food processor, add mustard seeds along with their soaking liquid, the cooled mixture from the saucepan and the dry mustard. Puree until smooth.

Store Beer Mustard Dip in airtight container and refrigerate overnight before serving. (Note: This Beer Mustard can be made ahead and stored in the refrigerator for up to 2 months.)