In a large bowl, whisk together yeast and warm beer (microwave beer for 30 seconds to warm then add yeast). Let rest for 1 minute. Whisk in 1 tablespoon of melted butter and salt.

Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon or dough hook/stand mixer until thick. Add an additional 3/4 cup of flour until the dough is no longer sticky. If the dough is still sticky, add more flour 1/4 cup at a time as needed. If the dough bounces back when pressed, it's ready to knead.

Move the dough onto a well-floured surface and knead for 3 minutes. Shape into a ball and place in a large greased bowl. Cover tightly with plastic wrap and allow to rise for 1 hour in a warm environment (1oo°F). The best tip I've read is to preheat the oven to 175-200°F, shut the oven OFF and place the dough in the oven.

After an hour, place the dough on a lightly floured surface and press down to release the air. Reshape into a cylinder and use a sharp knife to divide the dough into 8 uniform dough balls. Shape into oval loaves.

Preheat the oven to 400°F. Bring 1/2 cup baking soda and 9 cups of water to a boil in a large pot.

Drop the loaves into the water bath (4 at a time) for 20-30 seconds each. Remove with a slotted spoon, allowing excess water to drip. Arrange on a large greased baking sheet. All 8 should fit on a standard baking sheet.

Using a sharp knife, score each loaf lengthwise. Brush the top of each with melted butter (2 tablespoons should do) and sprinkle with kosher salt. Bake for 22-25 minutes or until deep golden brown all over.

Preheat the grill to medium-low heat and clean the grates well. Cook sausage for 10-12 minutes, rotating as needed to ensure an even golden sear all the way around. Sausage should be cooked to an internal temp of 160°F. Ramp up the grill temp towards the end if you prefer a crispier exterior.

Meanwhile, heat 2 tablespoons of butter over medium heat in a cast iron skillet or nonstick pan. Once melted, add onions, season all over with salt and pepper, and cook until they just start to soften and the edges brown. Add Festbier just to fill the bottom of the pan. Simmer until onions are golden and tender and the beer has been reduced. About 10-15 minutes. Be careful not to overheat and burn. Add more beer as needed.

Slice pretzel rolls like a hotdog bun (don't cut all the way through). Add bratwurst and top with onions. Drizzle all over with yellow or dijon mustard. Serve with a chilled Festbeir and enjoy.