Toast cumin and caraway seeds, and onion flakes in a small pan. Combine with garlic, salt and sesame seeds in a bowl and set aside.
Roll out the dough gently on a floured surface and cut into 6 large triangles. Sprinkle each triangle with cheese.
Roll the hot dogs in the dough starting from the long end, brush with egg then generously sprinkle with Everything topping. Arrange dogs on parchment-lined baking sheet and bake until puffed and golden, and the dog casings are crisp.
Combine the mustard and cranberry sauce in a small bowl and serve alongside the dogs for dipping.
*For homemade cranberry sauce: Combine 3/4 cup sugar, 1 cup water and 12 ounces cranberries in a small pot and cook until berries burst and sauce thickens. Let cool.