Whisk together the flour, salt, baking powder, and baking soda, then set aside. In the bowl of a stand mixer, cream the butter and sugars until light and fluffy, 2-3 minutes. Next, beat in the caramel sauce until fully incorporated. Then beat in the egg until just combined.
Turn the mixer off and add the flour mixture all at once. Mix on the lowest speed until a few flour streaks remain. Add in the pretzels and mix only until dispersed.
Refrigerate the cookie dough for 1 hour. Near the end, preheat the oven to 375ºF. Scoop rounded tablespoonfuls of dough onto lined sheet pans. Bake for 13-15 minutes, until the edges are set and the centers are still soft. Cool the cookies on the pan so that they firm up.
Store in an airtight container at room temperature for 5 days or in the freezer. (They taste great frozen too!)
Recipe by Lenses and Lentils at https://lensesandlentils.com/caramel-pretzel-cookies/