For the Dough

• In a stand mixer bowl, with a dough hook attachment, (or a large bowl) add the warm water, sugar, and yeast. Whisk together. Let sit for 5 minutes or until it blooms. Add in warm non-dairy milk and melted butter. Combine again.
• Add 4 cups (480g) of flour, salt, and baking soda. Turn stand mixer onto low and knead until smooth and begins to pull away from the bowl (about 5 minutes). Dough should be soft and pretty sticky. If too sticky (kind of wet) use the additional flour, ¼ cup (30g) at a time.
• Spray bowl, form into a ball and place ball inside. Cover with a towel or plastic wrap and let sit for 1-2 hours in a warm, draft free place until doubled in size.
• After it has risen, lightly flour a surface and roll out dough into a rectangle to be about a ¼ inch thick. Use a pastry cutter or pizza cutter and cut 2 ½ or 3 inch squares (you should get about 24-30 squares)
• Heat oil up to 350 degrees F (149 C). Fry for about 1 minute on each side. Carefully remove beignets from hot oil and place on a cooling rack with a sheet pan under it to catch the oil or a towel lined plate. 
• Repeat until all beignets are cooked.  Let cool for at least 5 minutes before topping with powdered sugar as desired. Serve with caramel dipping sauce if preferred. Best served warm and fresh.