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Dissolve yeast and sugar in warm water and set aside for about 10 minutes, until yeast becomes foamy.
Combine 2 cups white flour, whole wheat flour, salt and, if using, citric acid and ginger.
When the yeast is ready, stir it and the sourdough starter into the flour mixture. Add more flour as needed to make a stiff dough.
Turn dough out onto a generously floured work surface and knead by hand for about 7 minutes, until the dough is smooth and elastic.
Form a ball. Grease the bowl with olive oil. Place dough ball in the bowl and turn ride side up to coat the entire ball in oil. Place a bowl over the bowl and set bowl aside, preferably in a warm spot in the kitchen. Let the dough rise for about an hour and a half, or until nearly doubled in size.
Preheat oven to 475°F and grease two cookie sheets.
Divide dough into 12 equal portions. Roll each portion into a rope, about 18 inches long and then twist into a pretzel shape. Lightly press the ends of the rope into the pretzel.
Bring water to a boil in a pot and dissolve the baking soda. Drop in pretzels one or two at a time and boil for about a minute. Drain and transfer to a baking sheet.
Sprinkle pretzels with salt. (You can also sprinkle them for cinnamon and sugar in lieu of salt.) Bake for 12 minutes or until golden brown. Remove from the oven and cool on a rack.