@PortHardy If we can agree that the 17 g figure on the label is total carbs and not net, then in theory yes, you could safely eat one of these bagels and it wouldn’t affect your diet. But this also assumes, of course, that you have no problems with wheat. But if the 17 g figure you quote for those bagels turns out to be net carbs, that paints a whole different picture, naturally.
The way to tell whether you are dealing with a North American label or a British/European label is by the presence or absence of a column in the nutrition panel giving amounts per 100 g. If there is no such column, the label is North American, and the “carbohydrate” figure is therefore total carbohydrate. (In this case, you have to beware the serving size, which manufacturers are allowed to make unrealistically small.) If there is a column of contents per 100 g (and there may or may not be a similar column with amounts per serving), then the label is British/European and thus the “carbohydrate” figure is net carbs, with the fibre amount already subtracted.
Wheat doesn’t affect every one the same way. The biggest problem, which affects the most people, is that refined grains lack any fibre, so white wheat flour is pure digestible carbohydrate. But then there are people who cannot tolerate wheat gluten, which is one of the main reasons for using wheat flour in the first place. Bread without gluten is tricky to make. Then there is coeliac disease, which possibly affects more people than we are aware of. And then there are possible other sensitivities, which may or may not turn out to be real.
I would say, speaking for myself only, to avoid jumping on the anti-wheat bandwagon, but to proceed cautiously. If you try the product, like it, and it seems to have no ill effects on you, then enjoy it. If you don’t like the taste, or if you feel unwell after eating the product, then stop using it.
As Michael points out, all carbohydrate in the product is included in the total. So to use his example, if a product contains 25 g of sugar and 25 g of fibre, the total carbohydrate is 50 g, and the net (subtracting the fibre) is 25 g. The fibre amount needs to be subtracted from the total amount, not from the amount of digestible carbohydrate.