Make the dough: Place ¼ cup warm water in the bowl of a mixer; add a pinch of sugar, sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, salt and 1 ¼ cups plus 2 Tbsp. warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.

Knead the dough by hand on a flour surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 ½ inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.

Preheat the oven to 400 degrees. Make the topping. Brush the breadsticks with 1 ½ tablespoons of the butter and sprinkle with ¼ teaspoon kosher salt. Bake until lightly golden, about 15 minutes.

Meanwhile, combine the remaining ¼ teaspoon salt with the garlic power and oregano. Brush the warm breadsticks with the remaining 1 ½ tablespoons melted butter and sprinkle with the flavored salt.