THE PRESENT investigation was carried out to evaluate the effect of salinity and saline water magnetization on physiological and agronomic traits of 32 bread wheat genotypes and to determine the changes in soil properties. These genotypes were grown in pot experiments under greenhouse conditions during the winter growing seasons of 2017/2018 and 2018/2019 at Faculty of Agriculture, Sohag University, Sohag, Egypt and subjected to tap water (control), salinity levels (2,500 and 5,000ppm) and magnetically treated (2,500 and 5,000ppm) saline water. Results showed that values of soil soluble cations and anions were significantly lower under treated magnetic water (TMW). Moreover, magnetic saline water had a positive effect on relative water content by 7.84 and 7.10%, chlorophyll concentration by 6.03 and 9.92% and attributed to decrease the canopy temperature by 7.98 and 10.23% respectively in contrast with 2500 and 5000ppm saline water. Also, it increased plant height to 6.66 and 13.10%, 4.39 and 4.27% for number of spikes/plant, 5.18 and 8.18% for spike length, 5.13 and 10.57%, for biological yield/plant and 6.89 and 7.94% for grain yield/plant compared to irrigation saline water. Indeed, more studies are required to declare the impacts of magnetic water on the growth, yield and quality of other different crops. Stress Susceptibility Index (SSI) revealed that lines 9, 16, 3 recorded the lowest values of 0.57, 0.75 and 0.76, respectively, this showing relatively salt tolerant lines compared to other wheat genotypess and introducing new genetic sources for salt tolerance into breeding programs.