In a large mixing bowl, combine warm water, active dry yeast, and light brown sugar. Allow this mixture to bloom for 5 minutes, until frothy. Next, add melted salted butter, German-style beer, and salt. Gradually mix in all-purpose flour until a smooth dough forms.

Transfer the dough to a lightly oiled bowl, cover with a kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.

While the dough rises, prepare your filling. Combine cream cheese, honey, Dusseldorf mustard, German-style beer, cheddar cheese, and diced ham in a bowl until well mixed.

Once dough has risen, punch it down gently. Divide the dough into three portions and roll into strips. Fill each strip with the creamy filling and seal edges tightly.

Gently braid the filled strips together, shape into a circular wreath on a baking sheet and let it rise for an additional 15-20 minutes.

Mix cold water with food-grade lye in a heat-proof bowl. Gently brush the lye solution onto the risen wreath.

Preheat oven to 425°F. Apply egg wash and sprinkle with coarse pretzel salt and optional everything bagel seasoning. Bake for 18-22 minutes.

Remove from oven and brush with melted butter. Allow to cool slightly before garnishing with fresh dill, if desired. Serve warm.