Prepare two baking sheets by lining them with parchment.
Place 1/4 cup warm water in the bowl of an electric mixer. Mix in yeast and sugar and allow to stand for 5 minutes until foamy.
Stir in the flour, 2 tablespoons room temp. butter, 1 1/2 teaspoons salt, and 1 cup warm water. With the paddle attachment, mix on medium until the dough comes together, adding additional water 1-2 tablespoons at a time.
Switch from the paddle attachment to the dough hook and mix for 4 minutes until dough is smooth.
Place the dough on a lightly floured surface and cut into 16 pieces. I found it easiest to do this by separating the dough in half, halving it again, and again, etc. until I had 16 pieces. They were more even that way.
Roll them into logs about 7 inches long. Place them on the prepared baking sheets about 2 inches apart and cover with a towel.
Allow them to rise for 45-60 minutes.
In a small bowl, whisk together the fine sea salt, garlic powder, and oregano.
Preheat oven to 400 degrees F.
Brush each breadstick with half of the melted butter and sprinkle half of the seasoning mixture on the breadsticks.
Bake for 15 minutes.
Brush each breadstick again with melted butter and sprinkle with remaining seasoning.