In the bowl of a stand mixer stir together the yeast, sugar, bread flour, and baking soda.

In a microwave-safe bowl combine the beer and butter. Heat until the mixture reaches between 120-130F on a cooking thermometer (mixture may curdle, this is normal).

Add the liquid to the dry ingredients, mix on medium speed until all the flour has been moistened.

Add the salt, turn the mixer on high and beat until the dough forms a soft sticky ball that gathers around the blade, about 8 minutes.

The dough will be very soft and loose, but if it’s too loose to hold together add a few pinches of flour.

Transfer to a large, lightly oiled bowl. Loosely cover with a towel or plastic wrap. Allow to rise in a warm room until doubled in size, about 1 hour.

Add dough to a well-floured surface, dust with flour. Pat into a large rectangle about ½ inch thick. Avoid using a rolling pin in order to preserve the air bubbles in the dough.

Add 3 to 4 inches of oil to a pot over medium-high heat. Clip a cooking thermometer onto the side making sure the tip doesn’t hit the bottom of the pot. Heat oil to 350F to 375F, adjust heat to stay in that temperate range.

Using a bench knife or pizza cutter, cut the dough into 2-inch squares. A few at a time (don’t crowd the pot) fry the beignets on both sides until golden brown and cooked through, about 2 minutes.

Remove and allow to drain on a stack of paper towels or a wire rack. Sprinkle with powdered sugar just before serving.